Shelly's Recipe

ASPARAGUS, MUSHROOM AND GRUYERE STRUDEL

Category: Asparagus

3/4 lb asparagus, cut into 6 inch spears
1 tsp salt
7 tbsp butter
1 lb mushrooms, thinly sliced
2 tsp lemon juice
1/2 cup walnuts, toasted and finely chopped
2 tbsp dried bread crumbs
12 sheets frozen phyllo
1 cup shredded gruyere or Swiss cheese

In a skillet, heat 1/2 inch water to boiling over high heat. Add asparagus and 1/2 tsp salt; heat to boiling. Reduce heat to medium-low and cook, uncovered, until asparagus is tender, 4-8 minutes; drain and wipe skillet dry.

In same skillet, melt 1 tbsp butter over medium heat. Add mushrooms and 1/2 tsp salt; cook until mushrooms are browned and liquid evaporates. Add juice and cook 30 seconds. Remove mushrooms to plate to cool slightly. Preheat oven to 375. Lightly grease large cookie sheet.

Melt remaining butter. In a small bowl, mix chopped nuts and breadcrumbs. On working surface, place 1 phyllo sheet with a short side facing you, brush lightly with some melted butter. Sprinkle 1/6th of the walnut mixture. Top with another phyllo sheet; lightly brush with butter. Arrange 1/6th of cheese in a strip on phyllo 2” from edge facing you and leaving a 1 1/2 inch border on both sides. Arrange 1/6th of asparagus spears on cheese; top with 1/6th mushrooms. Roll phyllo jelly-roll fashion to enclose filling, the fold left and right sides in toward center and continue rolling jelly-roll fashion to end. Place packet, seam-side down, on cookie sheet. Brush lightly with butter. Repeat to make 5 more packets. Bake 25 minutes or until lightly puffed and golden brown. Serve immediately.