Wild Mushroom, Cheddar & Arugula Strudel

Prep time: 20min
Total time: 60min
Serves: 8
1
Sweet potato, peeled and cut into chunks
1 tbsp
Vegetable oil
15 mL
3 cups
Chopped mixed mushrooms (Shiitake, Crimini, Oyster and White)
750 mL
1
Onion, chopped
1 tsp
Dried thyme leaves
5 mL
2 cloves
Garlic, minced
2 cloves
Garlic, minced
2 cups
Arugula
500 mL
1/2 tsp
Each salt and pepper
2 mL
6 sheets
Frozen Compliments Phyllo Pastry Sheets, thawed overnight in refrigerator
3 tbsp
Melted butter
45 mL
3 tbsp
Melted butter
45 mL
1 1/4 cups
Sensations by Compliments Canadian Cheddar Cheese Aged 5 Years, shredded
310 mL
calories
220
fat
13 g
carbs
19 g
protein
8 g

Directions

  1. Preheat oven to 400°F (200°C). In a saucepan of boiling salted water, cook sweet potato until tender, about 12 min. 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 min. Add garlic and cook for 2 min. 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 min. Cut each strudel into 4 pieces.