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1
Heat 2 tablespoons oil in heavy large skillet over medium heat.
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2
Add shallots and garlic; saute 4 minutes.
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3
Increase heat to high.
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4
Add mushrooms; saute until tender and golden, about 15 minutes.
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5
Add Sherry wine vinegar, then Sherry; boil until almost all liquid evaporates, about 6 minutes.
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6
Season with salt and pepper.
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7
Cool.
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8
Mix in 2 tablespoons parsley.
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9
Place 1 phyllo sheet on work surface.
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10
Brush with 2 teaspoons oil.
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11
Top with second phyllo sheet; brush with 2 teaspoons oil.
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12
Top with third phyllo sheet.
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13
Sprinkle cheese along 1 long side of phyllo, 1 inch in from edge.
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14
Spoon mushroom mixture over cheese.
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15
Fold short ends over.
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16
Starting at long filled side, roll phyllo up tightly.
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17
Place seam side down on baking sheet.
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18
Brush with remaining 2 teaspoons oil.
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19
Using long sharp knife, score top of strudel through phyllo, making 8 evenly spaced cuts.
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20
(Can be prepared 4 hours ahead.
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21
Cover; chill.)
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22
Preheat oven to 375F.
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23
Bake strudel until golden brown, about 50 minutes.
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24
Meanwhile, boil balsamic vinegar and molasses in heavy small saucepan over medium heat until reduced to 2 1/2 tablespoons, about 10 minutes.
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25
Cool.
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26
Using serrated knife, cut hot strudel at score marks into 8 rounds.
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27
Drizzle balsamic syrup onto each of 4 plates.
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28
Place 2 slices of strudel over syrup on each plate.
