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1
Preheat the oven to broil.
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2
Roast the peppers under a broiler, turning often, until the skins are blackened, for about 20 minutes.
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3
Place the peppers in a paper bag, and steam them for another 15 minutes.
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4
Remove the charred skins from the peppers, holding them over a bowl to catch the juices.
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5
Thinly slice the peppers, and set aside the strips from 1 pepper to use as a garnish.
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6
Reduce the oven temperature to 350F.
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7
Lightly oil a baking sheet.
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8
Heat the wine or water in a large skillet over medium heat, and cook the onion and garlic in the liquid for 5 minutes.
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9
Add the mushrooms, and continue to cook until the mushrooms are tender and the liquid is almost evaporated, for about 10 minutes more.
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10
Remove from the heat, and mix the mushroom mixture and pepper strips together.
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11
Season with salt and pepper, and set the mixture aside.
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12
Put the dried mushrooms into a bag, and crush them using a rolling pin.
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13
Spray one sheet of the phyllo dough with nonstick cooking spray, and spread some of the mushroom crumbs on top.
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14
Place another layer of phyllo on top, coating it with nonstick cooking spray and mushroom crumbs.
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15
Continue to layer the phyllo and mushroom crumbs until the phyllo is used up.
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16
Drain any collected fluid from the mushroom-pepper mixture, combine it with the reserved roasted pepper juice, and set aside.
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17
Spread the filling on top of the phyllo, and sprinkle with the crumbled chevre cheese.
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18
Starting at the longer side of the phyllo sheet, roll the strudel into a log, and tuck in the sides.
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19
Carefully place the strudel onto the baking sheet.
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20
Bake for 30 minutes, or until the phyllo is golden in color.
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21
Remove from the oven.
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22
Put the tomato juice, garlic and herbs into a saucepan, and bring to a boil over medium heat.
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23
Reduce the heat to medium-low, and cook for 5 minutes.
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24
In a separate bowl, mix the wine, the reserved liquids from the mushrooms and peppers and the cornstarch.
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25
Slowly whisk the mixture into the tomato juice, and cook until thickened.
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26
Whisk in the milk, remove from the heat and keep warm.
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27
To serve, spoon half of the sauce onto 6 individual plates, and cut the strudel into 6 portions, placing one portion on each plate.
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28
Spoon the remaining sauce over the strudel.
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29
Garnish with the pepper strips.
