Mushroom Strudel

Consider using a food processor for the 1.5 pounds of mushrooms to be chopped. And have fun with phyllo!

Mushroom Strudel

"The Farmers' Market Cookbook" by Richard Ruben

Ingredients:
1.5 pounds assorted wild mushrooms such as shiitakes, oysters, and hen of the woods
1/4 cup dried morel mushrooms
2 tablespoons olive oil
3 shallots - sliced thin
2 garlic cloves - diced
1/4 cup brandy
1/4 cup pine nuts - lightly toasted, roughly chopped
1/2 cup Italian parsley - leaves only, chopped
1/8 cup thyme - leaves only, chopped
salt and black pepper to taste
1/4 pound phyllo dough - at room temperature
1/2 pound unsalted butter - melted