Asparagus, Mushroom & Gruyère Strudel

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Asparagus, Mushroom & Gruyère Strudel

 

From Good Housekeeping

 

Ingredients

 

 

3/4 pound asparagus

1 teaspoon salt

7 tablespoons margarine or butter

1 pound mushrooms, thinly sliced

2 teaspoons lemon juice

1/3 cup walnuts, toasted and finely chopped

2 tablespoons dried bread crumbs

12 - sheets fresh or frozen (thawed) phyllo (about

1/2 16-ounce package)

1 cup shredded Gruyère or Swiss cheese

 

 

Preparation - Estimated cooking time: 1 hour 5 minutes

-

1 Cut asparagus into 6-inch-long spears (reserve ends

for use in soup another day). In nonstick 12-inch

skillet, heat 1/2 inch water to boiling over high

heat. Add asparagus and 1/2 teaspoon salt; heat to

boiling. Reduce heat to medium-low and cook,

uncovered, until asparagus is tender, 4 to 8 minutes;

drain and wipe skillet dry.

2 In same skillet, melt 1 tablespoon margarine or

butter over medium-high heat. Add mushrooms and 1/2

teaspoon salt; cook until mushrooms are browned and

liquid evaporates. Add lemon juice; cook 30 seconds.

Remove mushrooms to plate to cool slightly.

3 Preheat oven to 375 degrees F. Lightly grease large

cookie sheet. Melt remaining 6 tablespoons margarine

or butter. In small bowl, mix chopped walnuts and

bread crumbs.

4 On work surface, place 1 phyllo sheet (about 17 " by

12 " ) with a short side facing you; brush lightly with

some melted margarine or butter. Sprinkle with

one-sixth of walnut mixture. Top with another phyllo

sheet; lightly brush with some margarine or butter,

being careful not to tear phyllo. Arrange one-sixth of

cheese in a strip on phyllo 2 inches from edge facing

you and leaving a 1 1/2-inch border on both sides.

Arrange one-sixth of asparagus spears on cheese; top

with one-sixth of mushrooms. Roll phyllo jelly-roll

fashion to enclose filling, then fold left and right

sides in toward center and continue rolling phyllo

jelly-roll fashion to end. Place packet, seam-side

down, on cookie sheet. Brush packet lightly with some

margarine or butter. Repeat to make 5 more packets.

5 Bake packets about 25 minutes until slightly puffed

and golden brown. Serve immediately.

 

Nutritional Analysis

Number of Servings: 6

Per Serving

calories 390 carbohydrate 27 g

cholesterol 21 mg protein 12 g

sodium 675 mg total fat (7 g saturated) 26 g

 

 

 

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