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!

• Ready In: 55 mins
• Serves: 8
• Yields: 2 strudels

Ingredients

• 1  tablespoon  vegetable oil
• 1  sweet potato, peeled and cut in to chunks
• 3  cups  chopped mushrooms (mix of shiitake, crimini, oyster and white)
• 1  onion, chopped
• 1  teaspoon dried thyme leaves
• 2  garlic cloves, minced
• 2  cups arugula
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground pepper
• 6  sheets  frozen phyllo pastry sheets, thawed overnight in refrigerator
• 3  tablespoons  melted butter
• 1 1⁄4 cups cheddar cheese, shredded (preferably old)

Directions

1. 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.
2. 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.
3. 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.
4. Bake until golden and crisp, about 20 minute Cut each strudel into 4 pieces.