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Lay out a wrapper on a cutting board and spread a thin layer of the Duxcel on the wrap, starting at the 1/4 inch from the bottom and continuing up 3/4 of the way up, and leaving a 1/4 inch band on both sides uncovered. Lightly brush the uncovered areas with egg wash. Fold the uncovered side areas over the Duxcel, then the uncovered strip at the bottom over, pressing the bottom corners to seal. Then roll from the bottom up. Check the seal where the top uncovered area meets the roll. Set on a large tray, and finish wrapping the rest.
At this point you can freeze them on the tray and when frozen move to a zip top bag. Deep fry in 350 F oil until golden brown, then drain and serve warm.
For the straws I like to use a variety of mushrooms. Most being fleshy like Wine Caps, Button or Portobello, then a third to a quarter being stronger mushrooms like Black Trumpet and re-hydrated Shitake. All the mushrooms must be finely chopped. For 3 cups chopped mushrooms you will also need 1/2 cup red onion, 4 cloves of garlic, both finely chopped. You will also need 3 cups of liquid, I use the re-hydration water, white wine or chicken stock, usually a mix of all 3. Add a half stick of butter and 3tbs olive oil to a hot fry pan. Add the onions and sauté until clear, then add the garlic and mushrooms. Salt liberally, but hold off the pepper until right before deglazing. The mushrooms will loose their liquid (because of the salt), just keep this at a simmer, stirring regularly.
When the liquid has evaporated add your pepper and deglazing liquid. If I use wine I add this first and reduce by half before adding the rest of the liquid. Stir well to work the flavors off of the bottom of the pan. Continue simmering until all the liquid is gone, but don't burn it now! Before making the straws this must cool to room temperature.
You can make this up and freeze it, then make more and add it to the same bag (not hot!). Then make a final batch and when the deglazing liquid is half gone add the frozen stuff to the top and let it sit, soon it will defrost and can be mixed in as the Duxcel completes.
Duxcel is a workhorse for the mushroom lover as it allows you to put together smaller finds of mushrooms over time, and it freezes realy well. Caution, when I make up Duxcel with fragile black trumpets I always include some fleshy mushrooms (like buttons) to protect the trumpets. Duxcel can also be used to kick up soups and sauces, stuff under the skin of chicken, mix in with vegetables spread on steak, … well there's no limit!