Sweet Potato Strudel with Balsamic Mushroom Sauce

By The Canadian Living Test Kitchen

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Sweet Potato Strudel with Balsamic Mushroom Sauce

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	242242 cal
pro	4 g4g pro
total fat	11 g11g total fat
sat. fat	5 g5g sat. fat
carb	33 g33g carb
fibre	3 g3g fibre
chol	24 mg24mg chol
sodium	413 mg413mg sodium
% RDI:	-
calcium	44 calcium
iron	1111 iron
vit A	121121 vit A
vit C	2525 vit C
folate	1717 folate

More great recipes from this menu:

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

Ingredients

1 tbsp (15 mL) extra-virgin olive_oil

2 sweet onions, sliced

3 cloves garlic, sliced

1-1/2 tsp (7 mL) dried thyme

1 tsp (5 mL) salt

1/2 tsp (2 mL) pepper

5 cups (1.25L) cremini or white_mushrooms, sliced

10 cups (2.5 L) thinly sliced peeled sweet_potatoes (about 3)

2 tbsp (25 mL) chopped fresh parsley

1 tbsp (15 mL) balsamic_vinegar

8 sheets phyllo pastry

1/2 cup (125 mL) butter, melted

2 tbsp (25 mL) whole parsley leaves

Balsamic Mushroom Sauce:

1 pkg (14 g pkg) dried porcini mushrooms

1 tbsp (15 mL) extra-virgin olive_oil

1/2 tsp (2 mL) dried thyme

1/4 tsp (1 mL) each salt and pepper

4 tsp (20 mL) all-purpose_flour

1 tbsp (15 mL) balsamic_vinegar

Preparation

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.

Source : Canadian Living Magazine: December 2005