Mushroom and Asparagus Strudel

Ingredients

2 tablespoons olive oil

½ medium yellow onion, minced

8 oz white button or Cremini mushrooms, sliced

½ lb. asparagus, woody stems removed and cut into 3-inch pieces

1 clove garlic, minced

1 teaspoon dried thyme

Salt and pepper

1 teaspoon lemon juice

½ cup chopped walnuts

1 cup grated Parmesan Reggiano cheese

1 sheet puff pastry dough, thawed

Directions

Preheat oven to 375 degrees.

Put chopped walnuts on a sheet pan and toast in the oven until fragrant approx. 5 minutes.  Remove form oven and set aside.

In a skillet combine olive oil, onions, and mushrooms.  Cook, stirring occasionally until onions are soft and translucent and mushrooms soften and begin to brown.  Stir in thyme, salt and pepper and asparagus. Sauté 5 minutes more or until asparagus is crisp tender. Remove from heat and immediately add lemon juice, using liquid to scrape the bits off the bottom of the pan.

Stir In walnuts.

On a floured surface, roll Puff Pastry sheet into a 9 x 15 rectangle.  Pinch together any holes.

Spread mushroom mix down the center of the pastry leaving 2” on each end.

Sprinkle cheese over the top.

Fold ends in.

Next fold the long sides up over the toppings.  Overlapping to seal.

Place on a baking sheet lined with parchment paper, seal side down.

Bake for 30 minutes or until pastry is golden brown.

Remove from oven and let rest at least 5 minutes before cutting.