Serves: 6
Total Calories: 294
Yield: 2 Strudels

6 tablespoons extra virgin olive oil
4 cups garlic minced
1 cup diced shallot
3 cups coarsely chopped shiitake mushrooms caps
3 cups coarsely chopped white button mushrooms
3 cups coarsely chopped crimini mushrooms
1/3 cup coarsely chopped parsley
1/2 teaspoon sea salt
20 to 24 sheets phyllo dough
6 ounces chevre, crumbled

1. Heat a large heavy skillet over medium heat. Add 2 tablespoons of the oil, the garlic, and shallots, and sauté, stirring occasionally for 5 minutes, or until the shallots begin to soften.

2. Add all of the mushrooms and continue to sauté 5 minutes, or until tender. Mix in the parsley and salt, then transfer the mixture to a bowl. Let cool 30 minutes.

3. Preheat the oven to 375°F. Place the remaining oil in a small bowl. Line a large baking sheet with parchment paper and set aside.

4. Place a sheet of phyllo on a clean work surface, brush with oil, and top with another sheet of phyllo. Repeat until you have used half the phyllo.

5. On the bottom 2 inches of the shorter end of the phyllo stack, place half the sautéed mushroom mixture, and sprinkle half the chèvre on top.

6. Roll up the strudel into a tight roll and brush with oil. Transfer to the baking sheet, and prepare a second strudel with the remaining ingredients.

7. Bake the strudels for 30 minutes, or until golden and crisp. Remove from the oven and let cool 5 minutes.

8. Cut with a serrated knife and serve.

For a Change . . .
• Replace the parsley with dill or tarragon.
• Use toasted pecans, black walnuts, or hazelnuts instead of (or in addition to) the chèvre.
• Try basil-, garlic-, or dill-flavored chèvre.

Nutritional Facts:

Serves: 6
Total Calories: 294
Calories from Fat: 120

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Main Courses
Lasagna with Chevre, Arugula, and Crimini Mushrooms
Pasta with Roasted Vegetables and Chevre
Moroccan Black Bean Stew
Curried Coconut Seitan
Roasted Eggplant with Wine and Morel Mushrooms
Goat Cheese Mushroom Strudel
Hiziki with Shiitake Mushrooms and Butternut Squash
Black Bean Chili with Sun-Dried Tomatoes
Tempeh Stew with Wine and Shiitake Mushrooms
Szechwan Tofu with Mustard Greens and Chinese Cabbage
Roasted Eggplant and Tomatoes with Chickpeas
Soba with Stir-Fried Asparagus and Snow Peas
Linguine a la Sweet Putanesca
Lentil Stew with Saffron and Porcini Mushrooms
Tempeh with Marinated Sun-Dried Tomatoes and Kale
Sweet and Spicy Udon Noodles with Tofu
Butternut Squash Risotto with Shiitake Mushrooms and Wine
Italian Lentil Stew with Cream Grano