Sweet Potato Strudel with Balsamic Mushroom Sauce

Sweet Potato Strudel with Balsamic Mushroom Sauce

Nora of Life's Smorgasbord  has a call out for help with planning a Christmas in July menu. In this 38 Celcius weather I wouldn't dream of roasting a turkey with all the trimmings, but of course she lives "down under" in Australia where they are shovelling snow and making snowmen. Of course you could cook a turkey on the "barbie".

I am always told that when I put on a large meal for many I have to include a dish for my vegetarian friends and family. Being a "pleaser" I am always happy to do so. This recipe comes from Canadian Living Magazine and works beautifully for just such an occasion. It fits Nora's other criteria as well and looks pretty as an impressive side dish!!!

It fits my criteria by being delicious and using filo dough!!!

I promised her I would have this recipe on here by the end of the day...so here goes!!!!

**Sweet Potato Strudel with Balsamic Mushroom Sauce**

1 tablespoon extra-virgin olive oil

2 sweet onions, sliced

3 cloves garlic, sliced

1-1/2 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon pepper

5 cups ( 1.25 L) cremini or white mushrooms, sliced

10 cups (2.5 L) thinly sliced, peeled sweet potatoes (about 3)

2 tablespoons chopped fresh parsley

1 tablespoons balsamic vinegar

8 sheets filo pastry

1/2 cup (125 mL) butter, melted

2 tablespoons whole parsley leaves

Balsamic Mushroom Sauce

1 package (14 g )dried porcini mushrooms

1 tablespoon extra-virgin olive oil

1/2 teaspoon dried thyme

1/4 teaspoon each salt and pepper

4 teaspoon all-purpose flour

1 tablespoon balsamic vinegar

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

Spoon half of the potato mixture along side of the filo, leaving 2-inch 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 filo 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 (200C) 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 a 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.

Serves 12

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