Mushroom and Goat Cheese Strudel with Balsamic Syrup

Step 1

Melt the butter in a pan.

Step 2

Add the shallots and saute until tender, about 3-5 minutes.

Step 3

Add the garlic and saute until fragrant, about 1 minute.

Step 4

Add the mushrooms and saute the mushrooms until golden brown, about 15 minutes.

Step 5

Add the sherry vinegar and the sherry and simmer until the liquid has evaporated, about 8 minutes.

Step 6

Remove from the heat and season with salt and pepper and stir in the parsley.

Step 7

Place one sheet of phyllo pastry down and brush with olive oil.

Step 8

Place the second sheet of phyllo pastry on the first and brush with olive oil.

Step 9

Place the second sheet of phyllo pastry on the second.

Step 10

Sprinkle the cheese along the edge of one of the long sides.

Step 11

Spoon the mushrooms on top of the cheese.

Step 12

Fold the short edges over about 1/2 inch thick.

Step 13

Roll the long edge to form a roll.

Step 14

Place the roll on a baking sheet with the seam side down.

Step 15

Brush the top of the pastry with olive oil.

Step 16

Bake in a preheated 375F/190C oven until golden brown, about 30-50 minutes.

Step 17

Simmer the balsamic vinegar and honey in a small sauce pan until they have reduced by half.