Mushroom & Asparagus Strudel
Prep Time
Serves
Cooking Mode
2 tbsp olive oil, divided
2 shallots, sliced
2 cups sliced whole mini bella mushrooms
2 cups sliced whole white mushrooms
2 cups trimmed asparagus pieces, approx. 2 in. (5 cm) long
3 tbsp chopped fresh parsley
2 tsp each lemon zest and lemon juice
¼ tsp pepper
¼ cup grated Parmesan cheese, divided
4 frozen Phyllo Pastry Sheets, thawed overnight in the refrigerator
2 tsp chopped fresh thyme leaves, divided
2 tbsp olive oil, divided
2 shallots, sliced
2 cups sliced whole mini bella mushrooms
2 cups sliced whole white mushrooms
2 cups trimmed asparagus pieces, approx. 2 in. (5 cm) long
3 tbsp chopped fresh parsley
2 tsp each lemon zest and lemon juice
¼ tsp pepper
¼ cup grated Parmesan cheese, divided
4 frozen Phyllo Pastry Sheets, thawed overnight in the refrigerator
2 tsp chopped fresh thyme leaves, divided
Directions
1Preheat oven to 350°F (180°C). Heat half the oil in a large skillet over medium-high heat; add shallots and sauté for 1 min. Add all of the mushrooms and sauté for 10 min. or until most of the moisture has evaporated. Mix in asparagus and sauté until slightly tender. Cool slightly, then sprinkle with parsley, lemon zest, lemon juice, pepper and 3 tbsp (45 mL) Parmesan cheese. Mix to combine and set aside.
2Working on a clean countertop, brush the first sheet of phyllo with olive oil and sprinkle with 1/4 tsp (1 mL) thyme. Repeat with remaining phyllo sheets, stacking one on top of the other with the longer sides parallel to the counter’s edge.
3Place filling along the longer edge of phyllo and roll into a log, tucking in the sides to prevent mixture from falling out. Brush strudel with olive oil and top with remaining cheese. Place on parchment-paper-lined baking sheet with seam on the bottom and cut three slits widthwise into top of strudel. Bake for about 17 min. or until golden brown. Cool slightly. Slice where strudel is slit to make four equal portions, then serve.
Disclaimer
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Personal Note
Personal Note
