Wild Mushroom, Cheddar & Arugula Strudel

Prep time: 20min

Total time: 60min

Serves: 8

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

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

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.
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.
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 min. Cut each strudel into 4 pieces.