* 10 g (about 1/2 ounce) dried porcini (1/2 cup; also called cèpes)
* 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
Soak porcini in boiling-hot water in a small bowl until softened, about 10 minutes. Lift out porcini and squeeze excess liquid back into bowl. Rinse porcini well to remove any grit. Strain soaking liquid through a sieve lined with a dampened paper towel into another bowl and reserve.
Pulse porcini and white mushrooms in a food processor until finely chopped (but not minced).
Cook shallots in butter in a large heavy skillet over medium heat, stirring, until beginning to soften, about 1 minute. Add mushrooms, reserved soaking liquid, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid has evaporated, about 8 minutes. Stir in parsley, then spread filling on a plate and chill, uncovered, until cold, about 10 minutes.
Preheat oven to 425°F with rack in middle.
While filling chills, put stack of phyllo sheets on a work surface and cut in half crosswise, then stack halves and cover with plastic wrap. Remove 1 phyllo sheet from stack (keep remaining sheets covered) and arrange with a long side nearest you, then lightly brush with some duck fat. Top with another phyllo sheet and brush with fat. Spread about one fourth of mushroom filling in a narrow strip along edge nearest you to within 1/4 inch of each end, then roll up phyllo tightly around filling, leaving ends open. Transfer roll, seam side down, to a baking sheet and make 3 more rolls in same manner, transferring to baking sheet. Bake until golden brown, 12 to 14 minutes. Cool slightly on baking sheet on a rack, then brush length of each roll with a very thin line of truffle oil (if using) with tip of a cotton swab. Gently cut each roll crosswise into 8 pieces with serrated knife. Serve strudel warm or at room temperature.
Makes 32 hors d’oeuvres.
•Mushroom filling can be made 2 days ahead and chilled (covered once cool).
•Strudels can be assembled (but not baked) 1 day ahead and chilled, or 2 weeks ahead and frozen, wrapped well in plastic wrap. Bake (do not thaw first) in a preheated 350°F oven 20 minutes.
~~Gourmet | Feb 2009~~