Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Step l
  2             Ounces  virgin olive oil
  4             Cloves  garlic -- chopped
  2                     shallots -- chopped
  2             Ounces  dry white wine
  2             Ounces  beef stock or broth
  1              Ounce  tomato paste
                        salt and pepper to taste
                        Step ll
  24            Sheets  phyllo dough (6"by 6")
                        Olive oil for sealing strudel
                        Step lll
  4             Ounces  virgin olive oil
  1              Large  Spanish onion -- chopped
  2             Ounces  pancetta bacon -- chopped
  6             Ounces  dry red wine
  1                Can  Italian plum tomatoes -- (28 ounce) chopped
                        and reserving liquid
  2             Ounces  tomato paste
  12                    leaves fresh basil
  1              Sprig  rosemary and thyme
  4                     leaves sage
                        Step llll
  4                 Oz  linguine -- cooked al dente,
                        rinsed and cooled in ice water
                        Olive oil for frying
  6             Sprigs  rosemary for garnish

Preparation:

Step l 6 ounces each Fancy White, Shitake, Portabella and Oyster mushrooms, pulsed in food processor to chopped consistency 4 ounces dried Porcini mushrooms, soaked in water then pulsed in food processor to chopped consistency Heat oil in saute pan. Add shallots and garlic. Saute till translucent. Deglaze with white wine. Add beef stock, tomato paste and chopped mushrooms. Cook over low heat until no liquid remains. Cool. Add salt and pepper to taste. Step ll Preheat-heat oven to 450 degrees. Lay out 1 set of phyllo dough sheets (4 sheets). Brush each phyllo sheet lightly with olive oil. Evenly spread 1/6 of mushroom mixture at edge of phyllo sheet set. Roll away from you in strudel fashion. Brush outside of roll lightly with olive oil to seal. Assemble remaining 5 strudel. Bake in ungreased baking dish for 15 minutes or until golden. Slice strudel from top to middle on the diagonal. Step lll Heat olive oil in medium sauce pan. Add onions and saute till translucent. Add pancetta and saute for 5 minutes. Deglaze with red wine. Add tomatoes, the liquid from the tomatoes, tomato paste and basil. Simmer for 40 minutes. Remove pancetta. Puree sauce in food processor. Add rosemary, thyme and sage. Stepllll Heat olive oil to 325 degrees. Fry linguine until golden brown and nest-like. Drain on paper towels. Drizzle tomato herb sauce over bottom of 6 plates. Place linguine nest in center of each plate. Rest diagonally sliced strudel atop linguine. Drizzle additional tomato herb sauce over strudel. Garnish with rosemary.

Nutritional Information:

2261 Calories (kcal); 173g Total Fat; (72% calories from fat); 22g Protein; 128g Carbohydrate; 0mg Cholesterol; 806mg Sodium