6 tbsp butter at room temperature
1 lb Boletus edulis finely chopped
2 tbsp shallots, minced
2 tbsp Madeira
1/2 tsp dried tarragon
1/2 cup sour cream
1/2 cup melted butter
1 cup fine dry bread crumbs
2 to 4 sheets of phyllo pastry (strudel leaves)
Salt and freshly ground black pepper

Preheat oven to moderate 375 degrees. Melt the butter and add the mushrooms, shallots, salt and pepper to taste, wine and tarragon. Cook, stirring occasionally, until most of the liquid has evaporated and mixture is mushy. Let cool slightly. Stir in the sour cream. Spread two strudel leaf on a cloth that has been moistened with cold water and wrung out. Keep the other leaves covered with a damp cloth. Brush the open strudel leaves generously with melted butter and sprinkle with dry bread crumbs. Using a spoon, form half of the mushroom mixture into a sausage shape along the bottom of the strudel leaf from left to right. Fold over the bottom rim of the strudel to enclose the filling lightly. Lift the towel gently so that the strudel envelopes the filling over and over like a jelly roll. Brush top generously with melted butter. Continue filling leaves until all filling is used. Freeze any remaining leaves for future use. Roll the strudel onto buttered baking sheet or transfer it carefully with the fingers. Using a sharp knife, cut the strudel into individual servings measuring about one and one-half inches. Bake for fifteen to twenty minutes or until strudel is crisp and well browned.