Mushroom Strudel with Braised Shallots and French Lentils, with a Port Demi-Glaze

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I'm in the middle of making this dish. I had to make some changes, as I am vegetarian, and I thought I'd share them. Instead of the veal demi-glace, I actually made my own vegetarian demi-glace.
I started with about 8 good sized shallots and about 8oz of mushrooms (shitake and crimini minced small.
I caramelized them in a pan with some butter and sugar, then added in double concentrated tomato paste and caramelized that as well. I de-glazed the pan with a fair amount of port (tawny and let that cook down until the mixture was very thick. Then I added previously made bean broth (about three cups and cooked down each addition until thick. Now I'm straining the mixture into a separate container.
I'm going to thin this out with some reserved bean broth and use it exactly as the veal demi-glace is used.
I'm pretty sure this is going to be amazing, even though I've never made strudel before. But I figure it can't be too hard with pre-purchased fillo dough. Wish me luck!
au revoir, and happy eating,
~j.b.