Mushroom Strudel

1 Pkg of Phyllo dough
2 Pkg of white mushrooms sliced
1 pkg  brown crimini mushrooms sliced
1 cup of dried porcinis soaked in warm water
1 cup of chopped shitaki mushrooms
3 scallions sliced
½ stick of butter for sauteing
1 stick of melted butter for strudel leaves
1 cup of sour cream
¼ cup of sherry
¼ cup of flour
Dried tarragon
Dried thyme

Saute mushrooms and scallions in the butter and season
with salt and pepper.Saute until the mushrooms are dry.
Add thyme and tarragon and add sherry
Cook until the wine is evaporated.
Mix the flour and the sour cream together and add
To the mushrooms. Then cook until the mixture is thick
Cool before layering with phyllo dough

Assembling the strudel:
Working on a clean surface, with the short side of the dough
Facing you,layer each leaf of dough and brush with melted butter.
Use seven sheets of dough.
On the last sheet of dough sprinkle with breadcrumbs
Leaving a ½ inch border, place ½ of the filling on top of the dough
While spreading evenly on the lower third of the dough
roll up while tuckin in the sides.
Place the seam side down on a buttered baking sheet.
Brush strudel with melted butter and sprinkle with breadcrumbs,

Bake at 350 degrees for 30minutes.