Fry 200g mushrooms and 1 garlic clove in 1 tablespoon olive oil until softened, سپس drain and discard liquid.
Sauté the chopped leeks in the remaining olive oil until softened and set aside.
Mix ricotta and cream cheese until smooth, fold in mushrooms, leeks, and tomatoes, then chill for 2 hours.
Preheat your oven to 200°C.
Layer three sheets of filo, brushing the first two layers with melted butter and the third along the edges.
Place a portion of filling on the pastry, roll into a tight parcel, and brush with melted butter.
Place strudels on a baking sheet and bake for 25 minutes until golden brown.
Boil 300ml of port in a pan until the volume is reduced by half.
Sauté shallots, 125g mushrooms, and 2 garlic cloves in olive oil for five minutes until soft.
Add reduced port, stock, and tomato purée, simmer for 15 minutes, then whisk in cold butter.
Serve the strudels placed on top of a pool of the port wine sauce.