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Asparagus and Mushroom Strudel

 
Asparagus and Mushroom Strudel
610

Spring is coming and one of the first vegetables of spring is asparagus. Wrapped with a crispy phyllo pastry spiked with thyme then topped with cheese really takes this main dish up to the next level.

Yield

4

servings

Prep

15

min

Cook

18

min

Ready

36

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

2 tablespoons olive oil
divided
2 shallots
sliced
*
2 cups mushrooms, portabello
mini, sliced
*
2 cups mushrooms
white, sliced
2 cups asparagus
trimmed and cut into pieces, 2-inch long
3 tablespoons parsley leaves
freshly chopped
2 teaspoons lemon zest
2 teaspoons lemon juice
¼ teaspoon black pepper
*
¼ cup Parmesan cheese
divided
4 phyllo (filo) pastry sheets
frozen, thawed overnight in the refrigerator
*
2 teaspoons thyme
divided
*
¼ teaspoon salt

Directions

Preheat oven to 350℉ (180℃).

Heat half the oil in a large skillet over medium-high heat, add shallots and sauté for 60 seconds.

Add the mushrooms and ¼ teaspoon of salt and sauté for 10 to 12 minutes or until most of the moisture has evaporated.

Mix in asparagus and sauté until slightly tender, about 2 or 3 minutes.

Cool slightly, then mix in the parsley, lemon zest, lemon juice, pepper and 3 tablespoons of Parmesan cheese.

Mix well, taste and adjust seasoning if needed and set aside.

Working on a clean surface, brush the first sheet of phyllo with olive oil and sprinkle with ¼ teaspoon of thyme.

Repeat with remaining phyllo sheets, stacking one 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.

Carefully place on a baking sheet that has been sprayed with cooking spray or line with parchment paper.

Brush strudel with olive oil and top with Parmesan cheese

Cut three diagonal slits width-wise into top of strudel.

Bake for about 17 minutes or until golden brown.

Cool slightly.

Slice where strudel is slit to make four equal portions.

Serve warm.

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* not incl. in nutrient facts

Reviews

+5

almost 8 years

This recipe is very impressive. Great presentation of very light and crisp flavors. It really highlights the freshness of the asparagus and mushrooms. It looks great on the plate and it's not too hard to make yet very impressive looking. I found it needed a bit more salt so make sure to taste the mushroom-asparagus mixture and adjust to your own tastes.

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Comments

Susan
NY, US
 almost 8 years ago

This asparagus and mushrooms strudel sounds delicious, the picture is very attractive, like the golden brown and crispy phyllo pastry, and the aspargus and mushroom filling should go very well together, good idea for a weekend dinner :)

Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 11070% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 248mg 10%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 10g
Vitamin A 15% Vitamin C 17%
Calcium 9% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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