This recipe makes 6 servings
6 oz (175 g) mushrooms
1 sweet red pepper
Half onion sliced2 tbsp
(25 mL) extra-virgin olive oil
1/2 tsp each salt and dried thyme
1/4 tsp pepper
1-1/2 lb asparagus, cut into1-inch (2.5 cm) pieces
2 cloves garlic, minced
1/2 cup grated Canadian Parmesan cheese
8 sheets phyllo pastry
1/3 cup butter, melted Preparation
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 baking sheet in 425°F (220°C) oven for 10 minutes.
Meanwhile, toss together asparagus, garlic and 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 Parmesan cheese.
Place 1 sheet of the phyllo on work surface with 1 long edge closest to you, covering remainder with damp cloth.
Brush sheet lightly with some of the butter. Repeat layering with 3 more sheets, brushing each with butter.
Spoon half of the asparagus mixture in 2-inch wide strip about 1 inch from closest edge
and leaving 2-inch border at each end. Fold 1-inch border over filling; fold in ends and roll up from long edge. Place, seam side down, on parchment paper-lined baking sheet; brush with butter. Repeat to make second strudel.