Artichoke and Wild Mushroom Strudel

2  tablespoons		olive oil
6  tablespoons		chopped shallots
6		cloves garlic,s minced
8  ounces		cremini mushrooms, chopped
1  dash		salt
1  pinch		pepper
8  ounces		tofu, extra firm
1  cup		artichoke hearts, drained
2  tablespoons		tarragon
6		phyllo pastries
8  ounces		white mushrooms. sliced
8  ounces		oyster mushrooms, chopped
1-1/2  cups		vegetable stock
1  tablespoon		low sodium soy sauce
1  tablespoon		cornstarch
2  tablespoons		water

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Heat 1 Tbsp. olive oil in large skillet over med heat. Add 1/2 chopped shallots and garlic. Cook, stirring until tender for 5 minutes. Add 8 oz chopped cremini mushrooms and salt and pepper to taste. Cook, stirring occasionally until mushroom release their water, then cook until liquid has evaporated, about 5 minutes. Set aside to cool.
Drain and crumble tofu into a large bowl. Add drained and chopped artichoke hearts, tarragon, and mushroom mixture. Season with salt and pepper to taste and stir well. Set aside.
Preheat oven to 350 degrees. Lightly oil a baking sheet. Remove 6 phyllo pastry sheets from package. Place one sheet on flat work surface and brush lightly with olive oil. Lay another sheet on top and repeat for all sheets.
Spoon artichoke mixture evenly on top of the phyllo sheets leaving a 3 inch border around the edges. Fold short ends over the filling then roll lengthwise into a cylinder to encase filling. Place seam side down on the prepared baking sheet and brush with oil.
Bake until hot inside and golden brown outside, 30-40 minutes. Make mushroom sauce while strudel is baking.
MUSHROOM SAUCE:
Heat olive oil in med saucepan over med heat. Add remaining shallots, cover and cook until softened, about 5 minutes. Add all the mushrooms and cook for 2 minutes. Stir in stock plus 3/4 cup hot water and soy sauce. Add salt and pepper to taste. Bring to a boil then reduce heat to low. Mix cornstarch with 2 Tbsp water. Whisk cornstarch mixture into saucepan. Cook, stirring, until thickened, 2-3 minutes. Spoon over baked strudel and serve immediately.