Wild Mushroom, Cheddar & Arugula Strudel
- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 1 h
- Serves
- 8
Ingredients
- 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 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
- 1 1/4 cups
- Sensations by Compliments Canadian Cheddar Cheese Aged 5 Years, shredded
- 310 mL
Directions
Step 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.
Step 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.
Step 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.
Step 4
Bake until golden and crisp, about 20 min. Cut each strudel into 4 pieces.
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