Mushroom Cheddar Arugula Strudel

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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!!

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Steps

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Preheat oven to 400f.

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In a saucepan of boiling salted water , cook sweet potato until tender , about 12 minute drain and set aside.

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Meanwhile , heat oil in a skillet over medium-high heat.

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Add mushrooms , onions and thyme and saut until onions have begun to caramelize , about 10 minute add garlic and cook for 2 minute stir in sweet potatoes , arugula , salt and pepper.

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Set aside to cool.

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Using 3 sheets of phyllo for each strudel , brush and stack 3 sheets with some of the melted butter.

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Spoon half the mushroom filling in the centre of phyllo , leaving 3-inches of pastry empty on each end.

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Sprinkle half the cheese over filling.

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Fold long edges over filling to create a log.

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Fold ends underneath to seal package.

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Place on a parchment paper-lined baking sheet.

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Repeat with remaining phyllo , filling and cheese.

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Brush tops with remaining butter.

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Bake until golden and crisp , about 20 minute cut each strudel into 4 pieces.

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Ingredients

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vegetable oil, sweet potato, mushrooms, onion, dried thyme leaves, garlic cloves, arugula, salt, ground pepper, phyllo pastry sheets, butter, cheddar cheese