Name: Mushroom Strudel
Cook time: 45 min
Total time: 1 1/4 hr
Yield: Makes 32 hors doeuvres
Ingredients: 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

Mushroom StrudelJonny Valiant

During a research trip to Budapest, food editor Paul Grimes ate his way through plates of wild mushrooms for dinner and servings of sweet strudels for dessert. When he returned, he came up with this elegant hors d'oeuvre of thin cylinders of phyllo filled with the woodsy intensity of mushrooms. Brushing the phyllo layers with duck or goose fat lends an authentic flavor; butter also works perfectly well.

Cooks'notes:

•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.

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