Strudel, Goat Cheese

Ingredients

• 12 thin asparagus spears (only the top 3 to 4")
• 2 portobello mushroom caps, cleaned with gills scooped out
• Olive oil
• Salt
• Freshly ground black pepper
• 1 tbsp. olive oil
• 1 large Vidalia or Spanish onion, sliced into thin rings
• 1 sprig fresh thyme, stem removed
• 4 tbsp sugar
• 1 cup white wine vinegar or red wine vinegar
• 14 oz. goat cheese
• 2 sticks unsalted butter, melted
• 1 package phyllo/filo/fillo dough sheets, defrosted
• 2 cups Merlot or other dry red wine
• 1 tsp. cornstarch