Fall Mushroom And Goat Cheese Strudel
Serves 6 people
Recipe by Chef Andres Jimenez, Executive Chef for The Ritz-Carlton, Denver

Ingredients:
2 Lbs of mixed mushrooms (based on what you can find in the supermarket) Button, Oyster, Cremini, or Portobello
1 tbsp minced garlic
3 tbsp finely chopped shallots
¼ cup finely chopped parsley, add once the mushrooms are room temperature.
3 tbsp finely chopped chives
2 tbsp unsalted butter
¼ cup dry white wine
3 oz soft fresh goat cheese
6 Sheets of phyllo dough

Olive oil, Salt and Pepper

Steps:
Over high heat, sauté the mushrooms in a skillet - with a little of bit of olive oil
Once mushrooms are cooked, add garlic and shallots and let cook, so the juices of the mushrooms reduce until almost dry
Add white wine and butter and let it reduce again
Let the mushrooms cook down and then mix in the goat cheese and pars
Season to taste with salt and pepper
Lay out the phyllo dough sheets two at a time, brushing a little olive oil in between each two
Place the mushroom mix evenly along the edge of the long side of the dough
Roll the mushroom side into a cylinder shape and brush it with some more olive oil
Transfer onto a greased cookie sheet and bake at 350 degrees until golden brown
Cut into pieces and serve with salad

Enjoy!