Ingredients
-
2
-
2
-
2
-
2
-
2
-
3
-
2
-
2
-
1/4
-
1/4
-
4
-
2
-
-
-
Directions
Mushroom and Asparagus Strudel, Sounds great Found this in the Spring 2010 Compliments ca Inspired magazine , 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 , Sounds great Found this in the Spring 2010 Compliments ca Inspired magazine
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Steps
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1
Done
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Preheat Oven to 350f. |
|
2
Done
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Heat Half the Oil in a Large Skillet Over Medium-High Heat. |
|
3
Done
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Saute Shallots and Mushrooms Until Most of the Moisture Has Evaporated. |
|
4
Done
|
Mix in Asparagus and Saute Until Slightly Tender. |
|
5
Done
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Cool Slightly. |
|
6
Done
|
Spinkle With Parsley, Lemon Zest, Lemon Joice, Pepper and 3 Tbsp Parmesan Cheese. Mix. |
|
7
Done
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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. |
|
8
Done
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Place Filling Along the Longer Edge O Phylio and Roll Inot a Log, Ticking in the Sides to Prevent Mixture from Falling Out. |
|
9
Done
|
Brush Strudel With Olive Oil and Top With Remaining Cheese. |
|
10
Done
|
Place on Parchment-Paper Lined Baking Sheet With Seam O the Bottom and Cut Three Slits Widhwise Into the Top of the Strudel. |
|
11
Done
|
Bake For About 17 Minutes or Until Golden Brown. |
|
12
Done
|
Cool Slightly. |
|
13
Done
|
Slice Whre Strudel Is Slit to Make Four Equal Portions, Then Serve. |
