This recipe has been tagged in my CIA Weight Watchers book since the day I acquired it. But in spite of that being at least five or six years now, I’d not made it until
1/4 cup low sodium vegetable broth
2 minced shallots (about 1/2 cup)
6 garlic cloves
1 pound wild mushrooms, quartered (as I also used portobellos, this measurement didn’t quite work) or in half in ch pieces
1/2 cup dry white wine
1/2 cup crumbled goat cheese
1/4 tsp freshly ground pepper
8 sheets phyllo, room temperature
2 T unsalted butter, melted
Preheat the oven to 350°.
Heat the broth, then add shallots and garlic. Cook until the shallots are translucent. Add the mushrooms and cook until the juices from the mushrooms have reduced. Add the wine and use to deglaze the bottom of the pan until nearly dry. Allow to cool, mix with pepper.
Lay down one sheet of phyllo on your work surface and brush with a small amount of butter, repeat with three additional sheets. Mound half the mushroom mixture along one edge, add half the crumbled goat cheese. Roll tightly to completely enclose mushrooms and cheese. Brush top with butter and repeat with remaining ingredients.
Place the strudels on a baking sheet and score the top. Bake until golden brown, about 15-20 minutes. Cool on a rack for 10-15 minutes. Cut the strudels into 10 portions and serve warm.