Mushroom Strudel

1 ea Large onion, chopped

1/3 c Diced sweet red pepper

2 ea Cloves garlic minced

7 c Sliced mushrooms

1/2 ts Salt

1/2 ts Pepper

1/2 ts Thyme

2 ts Lemon juice

1/2 c Diced black forest ham

1/2 c Shredded mossarella cheese

1/4 c Minced fresh parsley

2 tb Fine bread crumbs

8 ea Sheets phyllo pastry

1/3 c Melted clarified butter

2 ts Dijon mustard

1/4 c Grated parmesan cheese

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