Cooking time: 40 minutes Yield: 10 to 12 appetizer servings

Buster recommends grilling or smoking the mushrooms. However, they can be cooked in a hot skillet over high heat so they brown at the edges.

2 lb. wild mushrooms, preferably a mix of 3 types, such as shitakes, chanterelles, crimini, or morels
1/4 c. (1/2 stick) unsalted butter (optional)
1/2 c. toasted bread crumbs
2 tsp. grated orange rind
1/2 c. chopped, blanched spinach
1 tbsp. toasted pine nuts
1 tbsp. chopped fresh basil
2 lg. eggs, lightly beaten
2 tbsp. Parmesan cheese
1 clove garlic, crushed
Salt, pepper to taste
6 leaves phyllo dough
1 c. (2 sticks) unsalted butter, melted
Additional toasted bread crumbs
4 stalks asparagus, peeled, blanched

Rosemary Mayonnaise, recipe follows

1. Grill or smoke mushrooms. Or, if sauteing, melt the 4 tablespoons butter in a large skillet over high heat. Add mushrooms; cook, stirring often, until seared at edges. Cool and chop. Mix well with 1/2 cup bread crumbs, orange rind, spinach, pine nuts, basil, eggs, cheese, garlic, salt and pepper.

2. Heat oven to 375 degrees. Place one sheet phyllo on a counter; keep others covered while you work so they don't dry out. Brush the first sheet generously with melted butter and sprinkle with bread crumbs. Continue layering until all the phyllo has been used.

3. Spoon half of the mushroom mixture in a neat, narrow row down the length of dough. Top with asparagus and the rest of the mushroom mixture. Roll up tightly and transfer to a jelly roll pan, seam side down. Brush all over the butter.

4. Bake, brushing several times with butter, until golden 35 to 40 minutes. To serve, cut on a slight diagonal, preferably with an electric knife. Serve with rosemary mayonnaise.

ROSEMARY MAYONNAISE: Mix 1 cup mayonnaise, 1/4 cup whipping cream, 2 tablespoons orange juice, 1 1/2 teaspoons each: thawed orange juice concentrate, grated orange rind and chopped fresh rosemary in small bowl. Let stand at least 1 hour before serving. Makes about 1 1/4 cups.