|White button mushrooms||8 Ounce|
|Portobello mushrooms||8 Ounce|
|Chopped tarragon||1⁄4 Teaspoon|
|Freshly grated nutmeg||1⁄8 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Evaporated milk||1 Cup (16 tbs)|
|Phyllo dough||3 Ounce (4 Sheets)|
|Fat||1⁄4 Cup (4 tbs)|
Clean and slice the mushrooms.
Put them in a nonstick frying pan and cook for 4 minutes over medium heat, stirring constantly.
Stir in the tarragon, nutmeg, pepper, and salt.
Add the evaporated milk.
Lower the heat and simmer for about 15 minutes, uncovered, until the liquid thickens.
Transfer to a food processor or blender and puree.
Cover and refrigerate for 30 minutes to thicken and chill.
Preheat the oven to 375 degrees.
Lay out the sheets of phyllo dough and cover with a slightly dampened towel during assembly.
Cut a piece of baker's parchment to fit a baking sheet, then lay it on the countertop.
Lay a rectangular sheet of phyllo dough lengthwise on the paper and paint it with chicken stock.
Lay a second sheet, and then a third, directly on top, painting each with stock after positioning.
Lay the remaining sheet on top, but do not paint it.
Spoon the mushroom filling onto a short end of the phyllo rectangle, covering about a quarter of the dough and leaving a 14 inch outer border.
Lift the outer edge alongside the filling and roll the dough over onto itself to form a log.
Carefully reposition the log so that it rests lengthwise on the baker's parchment, seam side down.
Transfer the paper and log to the baking sheet.
Paint the exposed dough surface with the remaining chicken stock.
Bake for about 30 minutes, until golden.
Slice into 6 portions.