Wild Piedmont Mushroom & Goat Cheese Strudel Served Over Spring Arugula With Toasted Pine Nuts

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¼ cup Chicken or Vegetable Stock

1 small Shallot, Minced

1 clove Garlic, Minced

1 LB Wild Mushroom Blend, Chopped

½ a glass Dry White Wine

8 oz Goat Cheese, Crumbled

6 Phyllo Sheets (3 per strudel)

4 TBS Butter, Melted

¼ cup Pine Nuts, Lightly Toasted

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