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Mushroom Strudel

Mushroom Strudel Recipe

  • 10 g (about 1/2 ounce) dried porcini (1/2 cup; also called cpes)
  • 1/2 cup boiling-hot water
  • 1/2 pound fresh white mushrooms, trimmed and halved lengthwise
  • 1/4 cup finely chopped shallots (about 2 large)
  • 2 tablespoons unsalted butter
  • 1/4 cup dry white wine
  • 2 tablespoons finely chopped flat-leaf parsley
  • 4 (17-by 12-inch) phyllo sheets, thawed if frozen
  • 2 tablespoons rendered duck or goose fat or unsalted butter, melted
  • Truffle oil for brushing (optional)
  • Equipment: a wide-tooth serrated knife
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