1. Dice finely the mushrooms. You don't have to use perfect mushrooms, This is a great way to use up mushrooms that have been setting around awhile. Here is a close up of how I do this. I cut the mushroom in half , slice each half in 3 strips then dice.

2. Mince the shallots and garlic, and the herbs. 3. Melt the butter in a large frying pan. Add mushrooms, shallots, garlic and herbs.
		Made my own bread crumbs here by crushing croutons in a plastic storage bag.
4. Simmer till the mushrooms are very well cooked add the white wine and let it cook till almost totally reduced. Place in a mixing bowl and add the eggs and breadcrumbs, and some salt and pepper. Let this chill in the fridge. Overnight if you can.

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Pre-Heat oven to 400 degrees

I get the prepared Fillo or Phyllo dough and lay it out on a cutting board
topped with plastic wrap and a damp kitchen towel. This will keep it
from drying out while you work with it.

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To keep a good structure of the strudel take 5 or 6 sheets and
lay them down on the counter, and cover the rest of the sheets.
Brush some melted butter onto the top sheet.

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Sprinkle on a thin layer of the mushrooms.
Leave an inch edge around the sheet.

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Carefully roll up.

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Place the rolls carefully in a baking dish or cookie sheet and brush with
more butter or oil. Continue making rolls till all the filling is used up.
This is making 3 to 4 rolls.

Bake in 400 degree C oven for 20 to 30 minutes.

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Cut a 4 inch chunk and slice diagonally.

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This is one suggestion for plate presentation.
Be Creative! It is nice to show the nice center

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