By Gert Alper, owner and chef, Swiss Hutte, Hillsdale

1 tablespoon butter
1 tablespoon olive oil
3 tablespoon chopped shallots
1 teaspoon chopped garlic
16 ounces sliced mushrooms (either 8 ounces button mushrooms plus 8 ounces shiitakes or
16 ounces assorted exotic and farmed mushrooms of your choice)
½ cup white wine (a dry Chardonnay works well.)
¼ cup chopped parsley
2 sliced scallions
Salt and pepper to taste
10 sheets phyllo dough
4 tablespoons melted butter
6 tablespoons your favorite goat cheese (Chef uses Monterey Chevre or Coach Farm.)
1 egg mixed for wash
Field greens from Markristo Farm, Equinox Farm or another (preferably local) source

Sauté shallots and garlic briefly with butter and olive oil.

Add mushrooms, sauté on medium heat till all moisture is evaporated.

Add white wine and sauté till almost dry.

Add parsley and scallions, mix well and cook for 1 minute more.

Season with salt and pepper, to taste.

Let the mixture cool.

Take 1 sheet of phyllo at a time, brush lightly with melted butter and stack on top of each other; repeat with 5 sheets total.

Place half the mushroom mixture on top of the phyllo, down the center; add 3 tablespoons goat cheese in chunks over the mushroom mixture.

Shape the strudel, tuck in the ends and brush overlap, ends and top with egg wash.

Bake at 375° for 15 minutes or till golden brown.

Let stand for 10 minutes.

Slice with a bread knife into 1-inch-wide slices.

As a main course, serve over risotto with your favorite vegetables or salad.

Or, as a first course, serve a couple of slices with a little veal stock reduction (demiglace) with fresh herbs as garnish.

Yield: 2 strudel.