Sweet Potato Strudel with Balsamic Mushroom Sauce

Sweet Potato Strudel with Balsamic Mushroom Sauce Author: Canadian Living Credits: Sweet Potato Strudel with Balsamic Mushroom Sauce

This flavourful winter vegetable strudel works double duty. It's an impressive side dish and an elegant way to remember vegetarian friends and family.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2005



Line rimmed baking sheet with parchment paper; set aside.

In large Dutch oven, heat oil over medium heat; fry onions, garlic, thyme, salt and pepper, stirring frequently, until deep golden, about 10 minutes.

Add mushrooms; fry until softened, about 5 minutes. Add sweet potatoes and 1/4 cup (50 mL) water; cover and simmer, stirring frequently, until potatoes are tender, about 10 minutes. Stir in chopped parsley and vinegar. Let cool to room temperature, about 20 minutes.

Place 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Brush lightly with butter and arrange half of the whole parsley leaves over phyllo. Top with 3 sheets of phyllo, brushing first 2 with butter.

Spoon half of the potato mixture along long side of phyllo, leaving 2-inch (5 cm) border at each end. Fold over ends and roll up to form long roll. Place on prepared pan. Brush all over with half of the remaining butter. With sharp knife, score top diagonally through phyllo into 6 servings. Repeat with remaining ingredients to make second roll. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.)

Bake in 400°F (200°C) oven until golden, about 20 minutes. With serrated knife and using score marks as guide, cut into slices.

Balsamic Mushroom Sauce: Meanwhile, in bowl, soak mushrooms in 1-1/2 cups (375 mL) boiling water until softened, about 20 minutes. Reserving soaking liquid, strain mushrooms; squeeze out liquid and pat dry.

In small saucepan, heat oil over medium heat; fry mushrooms, thyme, salt and pepper, stirring, until softened, about 2 minutes. Stir in flour; cook, stirring, for 1 minute. Stir in mushroom soaking liquid until combined. Bring to boil; reduce heat and simmer until thickened, about 2 minutes. Stir in vinegar. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours. Reheat.) Serve with strudel.

Nutritional facts <b>Per serving:</b> about

  • Sodium 413 mg
  • Protein 4 g
  • Calories 242.0
  • Total fat 11 g
  • Cholesterol 24 mg
  • Saturated fat 5 g
  • Total carbohydrate 33 g


  • Iron 11.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 121.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sweet Potato Strudel with Balsamic Mushroom Sauce