Mushroom Strudel with Braised Shallots and French Lentils with a Port Demi Glaze

Ingredients

• 1 1/2 ounce garlic, chopped fine
• 2 tablespoons butter
• 6 ounces shiitake mushrooms, sliced
• 3 ounces porcini mushrooms, sliced
• 2 ounces button mushrooms, sliced
• 1 each portobello mushrooms, sliced
• 1 cup Marsala
• 1/2 teaspoon salt
• 1 fresh thyme sprig
• 16 whole peeled shallots
• 2 ounces butter
• 4 ounces white wine
• 4 ounces Espagnole sauce (reinforced and thickened veal stock)
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 3 cups Espagnole sauce (reinforced and thickened veal stock)
• 2 cups Port
• 1 thyme sprig
• 1 ounce French lentils
• 2 cups chicken stock
• 8 sheets phyllo dough (halved width-wise, to make 16 sheets)
• 2 ounces melted butter

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