Mushroom Leek Strudel

This is an elegant dish!

6 cups sliced mushrooms
1/3 cup butter
1/4 cup lemon juice
2 garlic cloves, minced
1/4 cup all purpose flour
4 medium leeks (1 bunch) white and light green parts
1 cup light cream (or milk)
1 1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp freshly ground pepper
2/3 cup butter, melted
1/3 cup fine breadcrumbs
14 sheets phyllo pastry

• Melt the 1/3 cup butter in a large heavy bottomed saucepan or large frying pan.  Add the mushrooms, lemon juice and garlic and saute briskly, stirring constantly, over medium-high heat for 5 minutes.  Sprinkle the flour over the mushrooms and saute for 5 minutes, continuing to stir constantly.  Slice the leeks, thinly add to the saucepan and cook another 3 minutes.  Keep up the stirring or the mixture will scorch.
• Lower the heat, pour in the cream, salt, cinnamon, nutmeg and pepper and cook until the filling thickens evenly, about 5 to 7 minutes.  Remove from the heat and cool.
• Butter a pan the same size as a sheet of phyllo pastry.  Place one sheet of phyllo in the pan, brush with butter and sprinkle lightly with breadcrumbs.  Repeat with 6 more layers, buttering and sprinkling each with breadcrumbs.  Spread the filling evenly over the pastry.  Cover with 7 more sheets of phyllo, buttering each sheet and sprinkling all the sheets but the last with crumbs.
• Bake at 375 F for 40 to 50 minutes or until the pastry is golden and crisp and the filling bubbling.  Let stand a few minutes to firm, then cut into squares using a serrated knife.
• Makes 8 main course servings, about 12 hors d'ouevre sized squares.