• 2 tbs olive oil
  
• 2 brown onion, halved, thinly sliced
  
• 2 garlic cloves, crushed
  
• 2 tsp honey
  
• 1.1 Lb (500g) button mushrooms, sliced
  
• 5.25 Oz (150g) brie cheese, chopped
  
• 2 tbs chopped flat-leaf parsley
  
• salt & ground black pepper
  
• 2 sheets frozen ready rolled puff pastry
  
• 1 egg, lightly beaten

1. Preheat oven 400F (200C).
   
2. Heat oil in frying pan over medium heat. Add onions and garlic and cook, stirring often for 10 minutes or until soft and light golden.
   
3. Stir in the honey, cook for 2 minutes.
   
4. Add mushrooms, increase heat to high and cook for 8 minutes or until all the liquid evaporates.
   
5. Remove from heat and set aside to cool.
   
6. Stir the cheese, parsley and salt and pepper into the mushroom mixture.
   
7. Cut 1 sheet of pastry in half, place onto a greased baking tray, allow room for spreading.
   
8. Spoon the mushroom mixture evenly over the two pastry halves, leaving a 1cm border around the edges.
   
9. Cut the second pastry sheet in half and place on top, pressing the edges together.
   
10. Cut a cross in the centre, brush with egg and season with salt and pepper.
    
11. Bake for 20-25 minutes or until puffed and golden.

1. The measurements have been converted from metric, but I left the original, metric amounts there, as well.
   
2. Have never heard of brown onions, and they sometimes use different terminology in these Australian recipes, so I presumed yellow onions.
   
3. I like the inner part of Brie, but not so much the outer part, so I used Camembert, instead, for which the outer part isn't as thick. The store was out of Brie, anyway.
   
4. The pre-made, frozen puff pastry is not available here, so I used the Ten-Minute Puff Pastry recipe that Linda posted a while back. Of course, it didn't puff up as much as the other would have, but that was expected with this quick version.
   
5. Since the Ten-Minute Puff Pastry recipe yields 24 Oz, and the box of two sheets of pre-made puff pastry is only 17.3 Oz, I cut off a little less than a third of the dough to save for other uses. Then, I cut the remaining dough in half to use for rolling out into two sheets, which I then cut in half to follow the strudel recipe's directions.

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Do you think the brown onions might be shallots?

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bite your tongue, Lorraine!! I'm not ready to even think of letting summer go!!!

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