Grilled Wild Mushroom Strudel
8 ounces oyster mushrooms, fresh
8 ounces portobello mushrooms, fresh, stems removed
8 ounces shiitake mushrooms, fresh, stems removed
salt and pepper
5 ounces spinach leaves
1 cup heavy cream
5 sheets phyllo dough
1/2 cup melted butter
Clean mushrooms with a damp paper towel. Brush with olive oil and season with salt and pepper.
Place the mushrooms directly over Medium heat and grill 10 to 15 minutes or until tender. Let cool; discard base of oyster mushrooms just where stems attach to each other. Chop mushrooms roughly. Place in a strainer and allow any excess moisture to drain away.
Meanwhile, in skillet, sauté spinach in olive oil until wilted. Add cream and simmer until reduced by half, about 12 minutes. Stir in mushrooms.
On waxed paper lay one sheet of phyllo dough. Brush phyllo with butter
and cover with second sheet. Brush with butter. Continue layering and
brushing sheets until all five are buttered.
Place mushroom mixture on the long edge of the phyllo dough and roll
toward the other edge. Fold over the edges to seal. Place on an
insulated baking sheet, seam side down. Place in center of cooking
grate and cook indirectly over Medium heat about 15 to 20 minutes or
until nicely browned on top. Cut into 2-inch pieces.