Mushroom And Asparagus Strudel Recipes

MUSHROOM & ASPARAGUS STRUDEL

Steps:

• Preheat 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.
• Working 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.
• Place 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.

MUSHROOM AND ASPARAGUS STRUDEL

Steps:

• 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.

ASPARAGUS STRUDEL

Steps:

• Preheat oven to 400ºF
• Heat olive oil in skillet on medium-high heat.
• Add garlic and leeks and sauté until crisp-tender, about 2 minutes.
• Stir in mint and orange rind, season with salt and pepper and cool.
• Combine leek mixture with goat cheese.
• Lay pastry on a floured surface and roll out to a 10 x 14-inch rectangle.
• Place on a parchment-lined baking sheet. Divide cheese mixture in half.
• Pile half of mixture along upper third of pastry lengthwise, leaving a 1-inch wide border on short sides and top.
• Lay asparagus spears evenly over top of filling.
• Cover with remaining cheese mixture.
• Brush all inside edges of pastry with beaten egg.
• Fold pastry over filling and tuck ends under.
• Slash top of strudel on the diagonal every 2-inches.
• Brush with egg.
• Bake for 20 to 25 minutes or until golden brown.

MUSHROOM STRUDEL

Steps:

• In a large skillet, over medium heat, combine oil, mushrooms, onion and garlic.
• Season with salt and pepper.
• Stir frequently, until mushrooms have released their liquid and most of that liquid is evaporated.
• Add the wine, the thyme, the basil, the spinach and the lemon rind.
• Saute until the liquid is evaporated.
• Transfer to a bowl and allow to cool.
• Stir in cheese, 4 tablespoons of the breadcrumbs.
• Preheat oven to 350°F.
• Line a cookie sheet with buttered parchment paper.
• Lay out one sheet of phyllo, brush with melted butter, top with another sheet of phyllo and brush again with butter.
• Repeat (using in total four sheet of dough).
• Sprinkle breadcrumbs over the phyllo dough.
• Lay out mushroom mixture over one end of Phyllo dough.
• Carefully roll into a strudel, tucking in the ends.
• Brush the strudel with butter.
• Bake until golden and crisp--about 30 minutes.