Mushroom and Goat Cheese Strudel with Balsamic Syrup

Ingredients:

2 tablespoons butter (or olive oil)
2 shallots (chopped)
4 cloves garlic (chopped)
1 pound mushrooms (chopped)
1/4 cup Sherry wine vinegar
1/3 cup dry Sherry
2 tablespoons parsley (chopped)
1 tablespoon LunaOlivo Garlic Mushroom olive oil
3 fresh phyllo pastry sheets
1/2 cup goat cheese (crumbled)
1/4 cup  LunaOlivo Modena balsamic vinegar


Directions:
1. Melt the butter in a pan.
2. Add the shallots and saute until tender, about 3-5 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the mushrooms and saute the mushrooms until golden brown, about 15 minutes.
5. Add the sherry vinegar and the sherry and simmer until the liquid has evaporated, about 8 minutes.
6. Remove from the heat and season with salt and pepper and stir in the parsley.
7. Place one sheet of phyllo pastry down and brush with olive oil.
8. Place the second sheet of phyllo pastry on the first and brush with olive oil.
9. Place the second sheet of phyllo pastry on the second.
10. Sprinkle the cheese along the edge of one of the long sides.
11. Spoon the mushrooms on top of the cheese.
12. Fold the short edges over about 1/2 inch thick.
13. Roll the long edge to form a roll.
14. Place the roll on a baking sheet with the seam side down.
15. Brush the top of the pastry with olive oil.
16. Bake in a preheated 375F oven until golden brown, about 30-50 minutes.
17. Drizzle with balsamic