Asparagus Mushroom Strudel with Spicy Red Pepper Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 sheet ready to bake puff pastry, thawed2 c. chopped fresh asparagus2 c. chopped fresh mushrooms1 oz. grated parmesan or mozzarella cheese1 cup small white beans, rinsed & drained2 T. dried herbs de Provence (if you've got fresh herbs, use 1 tsp. each minced lavendar, thyme, rosemary, basil, savory, & fennel)1 egg, beaten with 1 T. water,divided1 roasted red bell pepper1/4 c. diced tomato2 tsp. chili garlic sauce (optional)
Lightly oil an 8X8 glass baking dish.
Roll puff pastry sheet out 2-3 inches larger than the baking dish, then transfer to the dish. Let extra pastry dough hang over the edges for the moment.
Combine asparagus, mushrooms, cheese, and beans in a bowl. Add half beaten egg and herbs, stirring well to combine. Season with salt and pepper to taste.
Turn mixture out into pastry shell. Spread evenly, then fold extra edges down and toward the center.
Brush exposed pastry with remaining egg wash and bake at 400 deg. till pastry is golden and veggies are tender (if pastry browns too fast, cover with foil and continue baking till veggies are done).
While pastry is baking, make the sauce. Combine bell pepper and tomato in food processor or blender and pusle till smooth sauce forms. Taste, then season with chili garlic sauce till desired heat is acheived. (If omitting chili garlic sauce, season sauce with salt and pepper to taste).
To serve, top strudel with sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user DAMIENDUCKS.
Roll puff pastry sheet out 2-3 inches larger than the baking dish, then transfer to the dish. Let extra pastry dough hang over the edges for the moment.
Combine asparagus, mushrooms, cheese, and beans in a bowl. Add half beaten egg and herbs, stirring well to combine. Season with salt and pepper to taste.
Turn mixture out into pastry shell. Spread evenly, then fold extra edges down and toward the center.
Brush exposed pastry with remaining egg wash and bake at 400 deg. till pastry is golden and veggies are tender (if pastry browns too fast, cover with foil and continue baking till veggies are done).
While pastry is baking, make the sauce. Combine bell pepper and tomato in food processor or blender and pusle till smooth sauce forms. Taste, then season with chili garlic sauce till desired heat is acheived. (If omitting chili garlic sauce, season sauce with salt and pepper to taste).
To serve, top strudel with sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user DAMIENDUCKS.
Nutritional Info Amount Per Serving
- Calories: 525.3
- Total Fat: 26.5 g
- Cholesterol: 5.6 mg
- Sodium: 358.6 mg
- Total Carbs: 56.6 g
- Dietary Fiber: 8.3 g
- Protein: 18.0 g
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