In saucepan, melt butter over medium heat, cook onion and mushrooms, stirring occasionally for 5 minutes or until softened.
Add stock, water, salt and pepper bring to boil. Add wild rice return to boil.
Reduce heat, cover and simmer for 35 minutes.
Stir in long grain rice, simmer covered for 25 minutes. or just until liquid is absorbed and rice is tender. Let cool.
Trim spinach, rinse shaking off excess water.
Cook spinach with just the water clinging to leaves over medium heat for 8 minutes or until wilted. Drain in sieve, pressing out moisture.
Chop, toss with lemon juice and nutmeg.
Cut salmon crosswise into 4 pieces. Remove the skin from the fillets.
Lay 1 sheet of phyllo on work surface, keeping remaining phyllo covered with plastic wrap and damp towel to prevent drying out. Brush with about 2 tsp of the butter.
Place the second sheet on top, brush with butter.
About 1 inch from long side pastry, spoon 1/2 cup rice mixture lengthwise in 3 inch wide strip, leaving 4 inch border at short sides.
Top with one quarter of the spinach. Top with 1 piece of salmon.
Fold 1 inch border over filling; fold each side over and roll up.
Place seam side down, on greased baking sheet. Brush with melted butter.
Repeat to form 4 packages.
Bake in 425F oven fir 15 to 20 minutes or until golden.
Meanwhile in saucepan, boil vinegar, wine, shallots, salt and pepper for 5 minutes of until reduced to 2 tbsp.
Reduce heat to low, vigorously whisk in butter, a few cubes at a time, until thickened.
Stir in parsley. Serve with salmon.