8-12 sheets filo dough
1 c. sliced portobello mushrooms
1 c. sliced crimini mushrooms
1 c. sliced shitake mushrooms
2 lg. shallots, minced
1 c. sherry
1/2 c. brandy
4 tbsp. chopped parsley
Tabasco, Worcestershire, and soy sauce
3 oz. cream cheese
1 c. cream
9 tbsp. butter
4 tbsp. flour

Melt 3 tablespoons butter in a saucepan and add the flour. Cook briefly and add the cream. Simmer on low heat to make a very thick sauce. In another saucepan, melt 2 more tablespoons butter and saute the shallots. Cook until light brown, and add the mushrooms. Stir well and cook 3 to 5 minutes. Add the sherry, brandy, and some dashes (3-6) of Tabasco, (1-3) Worcestershire, (3-6) soy sauces. Stir in 3 tablespoons chopped parsley and cook until reduced by half. Stir in the cream sauce and cool.

Melt the remaining butter. Lay out a sheet of filo and brush it quickly with butter. Fold in half (from left to right) and butter again. Lay a 1 1/2 tablespoon bead of cream cheese on middle bottom of dough, then 3 times as much mushroom stuffing. Roll 1 turn, fold the ends (sides) in, and paint with butter. Roll up the rest of the way, and fold the corners in at the last turn. (1 down, 7 to 11 to go!) Repeat with remaining sheets.

Place all the rolls on a baking sheet and bake in a preheated 425 degree oven for 5 to 8 minutes. Serve warm, with sour cream or any sauce. (Or combine 4 oz. brandy, 2 oz. port wine, and 2 tablespoons chopped shallots in a saucepan. Bring to a boil and reduce by 2/3's. Stir in 8 tablespoons unsalted butter, 1 tablespoon at a time. Keep warm over low heat and serve over the strudel.) Makes 8-12 rolls.