Mushroom Strudel

Ingredients:

• 3 T Butter
• 1 ea Large onion, chopped
• 1/3 c Diced sweet red pepper
• 2 ea Cloves garlic minced
• 7 c Sliced mushrooms
• 1/2 t Salt
• 1/2 t Pepper
• 1/2 t Thyme
• 2 t Lemon juice
• 1/2 c Diced black forest ham
• 1/2 c Shredded mossarella cheese
• 1/4 c Minced fresh parsley
• 2 T Fine bread crumbs
• 8 ea Sheets phyllo pastry
• 1/3 c Melted clarified butter
• 2 t Dijon mustard
• 1/4 c Grated parmesan cheese

Preparation:

• In large frying pan, melt 3 tablespoons butter over medium heat.
• Cook onion, red pepper and garlic until softened, about 5 minutes.
• Add mushrooms, increase heat to medium high and cook, stirring often, until mushrooms are tender and all moisture has evaporated.
• Season with salt, pepper, thyme and lemon juice.
• Remove from heat, stir in ham, mozzarella cheese, parsley and breadcrumbs.
• Taste and adjust seasoning.
• Let cool.
• Divide mushroom filling in two portions.
• Brush 4 sheets of phyllo pastry lightly with melted butter, stack neatly one on top of the other.
• About 1 inch from one long edge of phyllo pastry, spread half of mustard in a 2 inch wide strip, leaving a 1 inch border on both sides.
• Over mustard, spread half of the mushroom filling.
• Dust filling and phyllo pastry with half the parmesan cheese.
• Turn up bottom edge of pastry over mushroom filling, turn both side edges in the brush this exposed phyllo pastry on bottom and edges with butter.
• Roll up, jelly roll fashion, loosely but compactly.
• Place, seam down, on baking sheet.
• Repeat with remai