Mushroom and Asparagus Strudel

By jennifer_1

Ingredients

• 2 tbsp. pure olive oil, divided
• 2 shallots, sliced
• 2 c. sliced mini bella mushrooms
• 2 c. sliced white mushrooms
• 2 c. trimmed asparagus pieces, approximately 2 in. long
• 3 tbsp. chopped fresh parsley
• 2 tsp. each lemon zest and lemon juice
• 1/4 tsp. pepper
• 1/4 c. grated Parmesan cheese, divided
• 4 frozen Phyllo pastry sheets, thawed overnight in refrigerator
• 2 tsp. chopped fresh thyme leaves, divided

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 350
2. Heat half of oil in skillet over med-high heat.
3. Add shallots, saute 1 minute.
4. Add all mushrooms, saute 10 mins. or until most of the moisture has evaporated.
5. Mix in asparagus, saute until slightly tender.
6. Cool slightly, sprinkle w/ parsley, lemon zest, lemon juice, pepper and 3 tbsp Parmesan. Mix to combine and set aside.
7. Brush 1st sheet of phyllo w/ olive oil and sprinkle w/ 1/4 tsp. thyme. Repeat w/ remaining sheets, stacking one on top of the other w/ the longer sides parallel to the counter's edge.
8. Place filling along longer edge and roll into log, tucking in sides to prevent mixture from falling out.
9. Brush strudel w/ olive oil and top w/ remaining cheese.
10. Place on parchment lined baking sheet w/ seam on the bottom and cut 3 slits widthwise into top of strudel.
11. Bake for about 17 minutes or until golden brown. Cool slightly. Slice on slits to make 4 equal portions. Serve.