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:
55mins
SERVES:
8
YIELD:
2 strudels
UNITS:
US

Ingredients Nutrition

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.

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