1 T. Olive Oil
1 T. Unsalted Butter
2/3 cup onion, Chopped fairly fine
3 cloves Garlic, minced
1.5 oz. dried porcini Mushrooms, rehydrated, strained, reserving liquid
1 lb. brown Mushrooms, or a mixture of wild mushrooms, sliced
5 oz. frozen chopped Spinach, thawed and "squeezed" dry of all liquid
2/3 cup grated good quality Parmesan
Heat the olive oil and butter, in a large saute pan. Add the onions and cook for about 4-5 minutes. Add the garlic and cook for another 2 minutes.
Add the fresh mushroom and saute until fully cooked. Add the porcini mushrooms and reserved juice and cook until the moisture is cooked off. Add the spinach and mix until heated through. Add the cheese and salt and pepper to taste.
Mix thoroughly. Layer 4-6 phyllo sheets on a piece of parchment paper, buttering lightly between each sheet. Place the mushroom mixture along the edge of the stacked phyllo. Using the parchment paper as a backing, roll tightly into a log, completely enclosing the mixture. Brush the top of the streudel with melted butter and score into portions, cutting through about 1/3 of the depth.
Place on a paper lined sheet pan and bake at 425 degrees for 20 minutes or until golden brown. Rest 10 minutes before slicing.