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1
Clean the mushrooms and slice any large ones into pieces no larger than of an inch.
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2
In a large skillet over medium heat, heat the oil and add the mushrooms, onion and garlic.
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3
Season with salt and pepper and cook, stirring frequently, until the mushrooms have released all their liquid and are lightly browned, 10 to 12 minutes.
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4
Add the wine and thyme and cook until the wine has evaporated.
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5
Remove from the heat and transfer the mushrooms to a bowl.
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6
When the mushrooms are cool, stir in the cheese, parsley and 3 tablespoons of the bread crumbs.
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7
Set aside.
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8
Preheat the oven to 350 degrees.
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9
On a work surface, brush one of the sheets of phyllo with melted butter and dust with the remaining crumbs.
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10
Top with the second piece of phyllo and brush again with butter.
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11
Spoon the mushroom mixture down the short end of the phyllo, leaving it about 2 inches from the edge.
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12
Fold the dough over the edge and continue rolling, encasing the filling in the phyllo.
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13
Brush the strudel with more butter and lightly butter a baking sheet.
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14
Carefully transfer the strudel to the sheet and bake until golden brown and crispy, 30 to 35 minutes.
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15
Remove the strudel from the oven and allow to cool 5 minutes.
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16
Trim the ends if they are overly browned and frayed.
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17
Slice the strudel and serve with field greens dressed with a tart vinaigrette.
