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Categories:
mushrooms onions sweet red bell peppers olive oil salt thyme black pepper garlic Parmesan phyllo butter
Viewed: 23 - Published at: 5 years agoIngredients
- 6 ounces mushrooms any kind
- 1 small onions sliced
- 1 each sweet red bell peppers
- 2 tablespoons olive oil
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon thyme dried, or 2 teaspoons fresh
- 1/4 teaspoon black pepper freshy grind
- 1 1/2 pounds asparagus cut into 1-inch pieces
- 3 cloves garlic minced, or more or less to taste
- 1/2 cup parmesan, parmigiano-reggiano cheese, grated
- 8 sheets phyllo (filo) pastry sheets
- 13 cup butter melted
Method
- Cut each mushroom into 4 slices.
- Halve, core and seed red pepper, cut in half crosswise and slice.
- In bowl, toss together mushrooms, red pepper, onion and half each of the oil, salt, thyme and pepper.
- Roast on large rimmed baking sheet 425F (220C) oven for 10 minutes.
- Meanwhile, toss asparagus and garlic with remaining oil, salt, thyme and pepper.
- Add to baking sheet and roast until vegetables are tender, about 15 minutes.
- Transfer to bowl, let cool.
- Stir in cheese.
- Place 1 sheet of the phyllo on work surface with 1 long edge closest, covering remainder with damp tea towel to prevent drying out.
- Brush sheet lightly with some of the melted butter.
- Repeat layering and brushing with butter with 3 more sheets.
- Spoon half of the asparagus mixture in 2-inch (5 cm) wide strip about 1 inch (2 1/2 cm) from closest edge and leaving 2-inch (5 cm) border at each end.
- Fold 1-inch (2 1/2 cm) border over filling, fold in ends and roll up.
- Place, seam side down, on parchment paperlined rimmed baking sheet; brush with butter.
- Repeat to make second strudel.
- (Make-ahead: Cover and refrigerate for up to 24 hours.)
- Bake in centre of 400F (200C) oven for about 25 minutes or until golden.
- Using serrated knife, slice each strudel diagonally into 6 pieces.
