Instructions: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

To make the filling, heat the olive oil in a large saute pan over high heat until very hot. Add the onion, shallots, and garlic and saute until fragrant, about 1 minute. Add the red wine and reduce by half, about 4 minutes. Add the mushrooms and cook until just tender and most of the liquid is reduced, 4 to 5 minutes. Remove the pan from the heat and allow the filling to cool slightly. Transfer the filling to a large bowl and allow it to cool completely. Fold in the Parmesan and goat cheeses. Add the bread crumbs, basil, rosemary, and black pepper. Mix well, season to taste with salt, and then set aside.

Place 2 sheets of the phyllo dough on a clean, dry work surface and generously brush the top sheet with melted butter. Place 2 more phyllo sheets on top and again brush the top sheet with butter. Spoon the filling into the center of the dough, spreading it to form a rectangle while leaving a 2-inch border. Fold one of the short ends of the dough about 1 inch over the filling. Fold one of the long ends over about 1 inch of the filling and gently roll into a log. Place the strudel, seam-side down, on the prepared baking sheet and cut 1/4-inch-deep vents along the top. Bake in the oven for 25 to 30 minutes, or until golden brown.

Remove the strudel from the oven and cool on the pan. Using a serrated knife, slice the strudel into 8 pieces. Serve warm with the sauce on the side.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.