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To make Filling:
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Put bulgur in medium bowl, and cover with 1 cup boiling water.
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Let soak until most of water is absorbed, about 15 minutes.
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Drain, and press out excess moisture.
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Meanwhile, heat 2 tsp.
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oil in large skillet over medium-high heat.
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Add half of mushrooms, and cook, stirring occasionally, 4 to 6 minutes, or until tender and browned.
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Transfer to large bowl.
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Add 2 tsp.
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oil to skillet, and repeat with remaining mushrooms.
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Add remaining 2 tsp.
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oil to skillet, and reduce heat to medium-low.
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Add leeks, and cook, stirring often, 3 to 5 minutes, or until tender.
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Transfer to bowl of mushrooms.
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Add bulgur, green onions, dill, parsley, lemon juice, and salt and pepper to taste to mushroom mixture; toss well.
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Let cool completely.
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Preheat oven to 375F (if not making strudels ahead of time).
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Line 2 large baking sheets with parchment paper, or coat with cooking spray.
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To make Strudels:
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Unroll phyllo sheets onto clean, dry surface.
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Cover with plastic wrap and damp kitchen towel.
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Carefully lift one sheet of phyllo, and place on sheet of wax paper.
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Coat lightly with cooking spray.
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Layer another 5 sheets of phyllo on top, lightly coating each with cooking spray.
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Cut stack in half to make 2 squares.
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Keep phyllo stack covered while assembling individual strudels.
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Place about 2/3 cup filling in center of one phyllo square.
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Bring 4 corners together, then press firmly along seams to seal.
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Lightly coat with cooking spray, and sprinkle with poppy seeds.
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Place strudel on prepared baking sheet.
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Repeat to make 8 strudels.
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(If doing ahead, tightly cover strudels with plastic wrap, and refrigerate.)
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Bake 35 to 40 minutes, or until golden and crisp.
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To serve, pool Madeira-Mushroom Sauce on plates, and place strudels in centers of sauce.
