Mushroom, Cheddar & Arugula Strudel

Ingredients

• 1 tablespoon vegetable oil
• 1 sweet potato
• peeled and cut in to chunks
• 3 cups chopped mushrooms (mix of shiitake
• crimini
• oyster and white)
• 1 onion
• chopped
• 1 teaspoon dried thyme leaves
• 2 garlic cloves
• minced
• 2 cups arugula
• 14 teaspoon salt
• 14 teaspoon ground pepper
• 6 sheets frozen phyllo pastry sheets
• thawed overnight in refrigerator
• 3 tablespoons melted butter
• 1 14 cups cheddar cheese
• shredded (preferably old)

Instructions

1. Preheat oven to 400F (200C).
2. In a saucepan of boiling salted water, cook sweet potato until tender, about 12 minute Drain and set aside.
3. Meanwhile, heat oil in a skillet over medium-high heat.
4. Add mushrooms, onions and thyme and saute until onions have begun to caramelize, about 10 minute Add garlic and cook for 2 minute Stir in sweet potatoes, arugula, salt and pepper.
5. Set aside to cool.
6. Using 3 sheets of phyllo for each strudel, brush and stack 3 sheets with some of the melted butter.
7. Spoon half the mushroom filling in the centre of phyllo, leaving 3-inches (7.5 cm) of pastry empty on each end.
8. Sprinkle half the cheese over filling.
9. Fold long edges over filling to create a log.
10. Fold ends underneath to seal package.
11. Place on a parchment paper-lined baking sheet.
12. Repeat with remaining phyllo, filling and cheese.
13. Brush tops with remaining butter.
14. Bake until golden and crisp, about 20 minute Cut each strudel into 4 pieces.