Mushroom Strudels *

Preheat oven to 375°.

Melt butter; add mushrooms, shallots, salt and pepper to taste, wine and tarragon.

Cook, stirring occasionally, until most of liquid has evaporated and mixture is mushy. Let cool slightly.

Stir in sour cream.

Spread 1 sheet phyllo on a damp cloth.

Keep other sheets covered with another damp cloth.

Brush the opened sheet generously with melted butter and sprinkle with bread crumbs.

Using a spoon, form about half the mushroom mixture into a sausage shape along the bottom of the phyllo sheet.

Fold over the bottom edge of the phyllo to enclose the filling.

Lift the towel gently so that the phyllo envelops the filling and roll like a jelly roll.

Brush top generously with melted butter.

Continue filling other sheets in the same way until all filling is used up.

Place the strudels on a buttered baking sheet.

Using a sharp knife, cut the strudels into individual servings, about 1 1/2 inches wide.

Bake for 15 to 20 minutes, until crisp and well browned.

Makes 15 to 20.