Mushroom, Cheddar & Arugula Strudel

"This surprisingly simple, seasonal fall recipe is from Chef James Smith of the Compliments Culinary Centre at George Brown Chef School in Toronto, Canada. I haven't tried it yet, but I thought it would make a lovely appetizer or vegetarian main dish. Don't forget to take the phyllo out of the freezer the night before!"
 
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Ready In:
55mins
Ingredients:
12
Yields:
2 strudels
Serves:
8
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ingredients

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directions

  • Preheat oven to 400°F (200°C). In a saucepan of boiling salted water, cook sweet potato until tender, about 12 minute Drain and set aside.
  • Meanwhile, heat oil in a skillet over medium-high heat. Add mushrooms, onions and thyme and sauté until onions have begun to caramelize, about 10 minute Add garlic and cook for 2 minute Stir in sweet potatoes, arugula, salt and pepper. Set aside to cool.
  • Using 3 sheets of phyllo for each strudel, brush and stack 3 sheets with some of the melted butter. Spoon half the mushroom filling in the centre of phyllo, leaving 3-inches (7.5 cm) of pastry empty on each end. Sprinkle half the cheese over filling. Fold long edges over filling to create a log. Fold ends underneath to seal package. Place on a parchment paper-lined baking sheet. Repeat with remaining phyllo, filling and cheese. Brush tops with remaining butter.
  • Bake until golden and crisp, about 20 minute Cut each strudel into 4 pieces.

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Reviews

  1. great recipe but what do you do with the sweet potatoe?!?!?!?!?
     
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