Pre-heat oven to 400°F (200°C). Heat 2 tbsp (30 mL) of the melted butter and the olive oil in a large sauté pan over high heat. Sauté mushrooms and shallots, stirring frequently until all liquid has evaporated. Season to taste with salt and pepper, let cool to room temperature. Once the mushrooms have cooled, add goat cheese and herbs, mix to combine, and set aside.
Spread a sheet of phyllo pastry on a clean work surface. Brush with the melted butter and sprinkle evenly with some of the bread crumbs, then repeat the process with three more sheets, stacking them on top of the first. Spoon half of the mushroom mixture down the length of the dough leaving a 1 to 2 inch (2. 5 cm to 5 cm) on each side. Fold ends over the filling , then roll the strudel tightly into a log. Place the strudel on a parchment paper-lined baking tray. Repeat the process to make a second strudel.
Brush noth strudels with butter and bake in the centre of the oven for 20-22 minutes, until crisp and golden. Let cool slightly, slice and serve.
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