Wild Mushroom Strudel

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Mushrooms:

3 pounds cremini mushrooms, half quartered and half sliced

2 pounds oyster mushrooms, broken into smaller pieces 

1/2 cup cream sherry 

2 tablespoons vegetable oil 

10 sprigs fresh thyme

5 sprigs fresh dill

Salt and pepper 

Filling:

3 carrots, diced

2 bulbs fennel, diced 

2 medium yellow onions, diced 

1 head celery, diced 

2 tablespoons vegetable oil 

Two 8-ounce logs goat cheese 

Salt and pepper 

Strudel:

Nonstick cooking spray, for the pans

Three 10-by-12-inch sheets frozen puff pastry dough, thawed

2 eggs, beaten

1/2 cup panko breadcrumbs 

1 teaspoon dill weed

Salt and pepper