Mushroom Strudel

This is based on a recipe from the cookbook, Cooking Secrets of the CIA.  I substitute smoked Gouda for the goat's cheese called for in the original and I think it the flavor marries really well with the earthy flavors of the mushrooms.  A little tarragon also "kicks the flavor it up a notch," to paraphrase one of our favorite Creole chefs.  This is wonderful as a side dish with just about any type of pork or beef.  It's easy to prepare but is sure to impress at the dinner table.

Preheat the oven to 400 degrees.  Melt 8 tablespoons of the butter, set aside.

Heat the milk in a small sauce pan and add the shredded cheese.  Allow the cheese to melt completely and reduce slightly until well thickened.   Keep barely warm while finishing the remainder of the mushroom mixture.

In a sauté pan melt 2 tablespoons of the butter and cook the shallots and garlic until translucent, about 3 minutes.  Add the mushrooms and wine and cook until the liquid is mostly evaporated, about 10 minutes.  Remove from heat.  Add the cheese and herbs and blend with the mushrooms.  Allow the mushroom mixture to cool.

Lay out two sheets of phyllo dough.  Brush lightly with butter.  Lay on two additional sheets of phyllo and brush lightly with butter.  Form the cooled mushroom mixture into a cylinder at one end of the buttered sheets.  Roll the mixture in the filo sheets and brush the outside with butter.

Make parallel cuts in the cylinder, about 1 inch apart and 1/3 the way through, to form a diamond pattern.  Place on a baking sheet and bake until golden brown, about 20 minutes.

Allow to cool slightly and then slice all the way through the cuts in the dough.  Serve warm.