Wild Mushroom Strudel

Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the minced shallots and sauté for 2-3 minutes until softened and fragrant.

Add the sliced portobello, crimini, and shiitake mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Pour in the sherry and brandy, then increase heat to medium-high and simmer for 5-7 minutes to reduce the liquid by half and concentrate the flavors.

Sprinkle the flour over the mushroom mixture and stir continuously for 1-2 minutes to coat the mushrooms and thicken the sauce.

Add the cream cheese, cream, chopped parsley, and a dash each of Tabasco, Worcestershire sauce, and soy sauce to the skillet. Stir until the cream cheese melts and the filling is smooth, about 2-3 minutes.

Remove the filling from heat and allow it to cool to room temperature for about 15 minutes; this prevents the filo dough from becoming soggy.

Layer the remaining filo sheets one at a time, brushing each with butter, until all 8-12 sheets are stacked.

Spread the cooled mushroom filling along the bottom third of the filo stack, leaving a 1-inch border on each side. Roll the dough tightly into a log, tucking in the sides as you roll to contain the filling.

Preheat the oven to 375°F (190°C). Transfer the strudel to a buttered baking sheet, seam-side down, and brush the top and sides generously with remaining melted butter.

Bake the strudel for 30-35 minutes until the filo is golden brown and crispy.

Remove the strudel from the oven and allow it to rest for 5 minutes before slicing. Cut into portions with a sharp serrated knife using a gentle sawing motion.

Serve the warm strudel on individual plates or a serving platter while the filo is still crisp.