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Wild Mushroom Strudel with Arugula Pesto (taken from Bon Appetit, November 1998) makes 6 first course servings and about 12 servings as an appetizer

2 tablespoons chopped, drained, oil-packed sun-dried tomatoes 28 ounces assorted wild mushrooms (stemmed shiitake, oyster button, crimini or portobello), sliced 5 tablespoons butter 2 large garlic cloves, minced 1 tablespoon chopped fresh basil 1/4 cup chopped shallots 3 teaspoons chopped fresh thyme 1 teaspoon minced fresh rosemary 5 sheets fresh phyllo pastry or frozen, thawed Arugula Pesto (see recipe)

Preheat oven to 400 F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallots, tomatoes,garlic, basil, 2 teaspoons thyme and rosemary; sauté 2 minutes. Add mushrooms; sauté until very tender, about 15 minutes. Remove from heat. Season with salt and pepper. Cool. Butter baking sheet. Melt 3 tablespoons butter in small saucepan. Place kitchen towel on work surface. Top with one phyllo sheet (cover remaining phyllo sheets with plastic wrap and damp tea towel). Brush with melted butter. Top with phyllo sheet; brush with butter. Sprinkle with 1/2 teaspoon thyme. Repeat layering with 2 more phyllo sheets, brushing with butter and sprinkling with remaining 1/2 teaspoon thyme. Top with another phyllo sheet; brush with butter. Starting 1 1/2 inches in from long side and 2 inches in from short sides, spoon mushroom mixture onto phyllo in 2 1/2 inch diameter log parallel to long sides. Fold short sides over filling; brush folded edges with butter. Using a tea towel as an aid and starting on long side nearer filling, roll up strudel jelly-roll style. Using spatula, transfer strudel to prepared baking sheet, seam side down. Brush strudel with butter. Freeze 5 minutes. Bake strudel until golden brown, about 15 minutes. Cut strudel into slices. Serve with Arugula Pesto.

serve with Lailey Vineyard 2001 Cabernet Franc or 2001 Merlot or 2001 Cabernet-Merlot

www.laileyvineyard.com