Prep 15 mins
Cook 17 mins
Sounds great. Found this in the Spring 2010 Compliments.ca Inspired magazine.
- 2 tablespoons olive oil, divided
- 2 shallots, sliced
- 2 cups portabellini mushrooms, sliced
- 2 cups white mushrooms, slicd
- 2 cups asparagus, trimmed to approximately 2 inces long
- 3 tablespoons fresh parsley leaves, chopped
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 1⁄4 teaspoon pepper
- 1⁄4 cup parmesan cheese, grated and divided
- 4 phyllo pastry sheets, thawed overnight in the refrigerator
- 2 teaspoons fresh thyme leaves, chopped and divided
- Preheat oven to 350°F.
- Heat half the oil in a large skillet over medium-high heat.
- Saute shallots and mushrooms until most of the moisture has evaporated.
- Mix in asparagus and saute until slightly tender.
- Cool slightly.
- Spinkle with parsley, lemon zest, lemon joice, pepper and 3 tbsp Parmesan cheese. Mix.
- Brush first sheet of phylio with olive oil and spinkle with 1/4 tsp tyme. Repeat with the remaining phylio sheets, stacking one on top of the other with the longer sides parallel to the counter's edge.
- Place filling along the longer edge o phylio and roll inot a log, ticking 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 o the bottom and cut three slits widhwise into the top of the strudel.
- Bake for about 17 minutes or until golden brown.
- Cool slightly.
- Slice whre strudel is slit to make four equal portions, then serve.
Had fresh asparagus from a local farmer that needed using - what a wonderful recipe for Sunday brunch. I doubled the parm and the thyme as I love the flavors. Picture looks a bit wonked as I tried to take the strudel out in one piece! Would recommend cutting before removing! Served with mimosas.