Wild Mushroom Strudel

8-12 sheets filo dough
1 cup sliced portobello mushrooms
1 cup sliced crimini mushrooms
1 cup sliced shitake mushrooms
2 lg. shallots, minced
1 cup sherry
1/2 cup brandy
4 Tbsp. chopped parsley
Tabasco, Worcestershire, and soy sauce
3 oz. cream cheese
1 cup cream
9 Tbsp. butter
4 Tbsp. flour

Melt 3 tablespoons butter in a saucepan and add the flour. Cook briefly
and add the cream. Simmer on low heat to make a very thick sauce. In
another saucepan, melt 2 more tablespoons butter and saute the shallots.
Cook until light brown, and add the mushrooms. Stir well and cook 3 to 5
minutes. Add the sherry, brandy, and some dashes (3-6) of Tabasco, (1-3)
Worcestershire, (3-6) soy sauces. Stir in 3 tablespoons chopped parsley
and cook until reduced by half. Stir in the cream sauce and cool. Melt
the remaining butter. Lay out a sheet of filo and brush it quickly with
butter. Fold in half (from left to right) and butter again. Lay a 1 1/2
tablespoon bead of cream cheese on middle bottom of dough, then 3 times as
much mushroom stuffing. Roll 1 turn, fold the ends (sides) in, and paint
with butter. Roll up the rest of the way, and fold the corners in at the
last turn. (1 down, 7 to 11 to go!) Repeat with remaining sheets. Place
all the rolls on a baking sheet and bake in a preheated 425 degree oven
for 5 to 8 minutes. Serve warm, with sour cream or any sauce. (Or
combine 4 oz. brandy, 2 oz. port wine, and 2 tablespoons chopped shallots
in a saucepan. Bring to a boil and reduce by 2/3's. Stir in 8
tablespoons unsalted butter, 1 tablespoon at a time. Keep warm over low
heat and serve over the strudel.) Makes 8-12 rolls.


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