Sweet Potato Strudel with Balsamic Mushroom Sauce

By Grandmax4

Ingredients

• 1 tbsp extra-virgin olive_oil -- (15 mL)
• 2 sweet onions -- sliced
• 3 cloves garlic -- sliced
• 1 1/2 tsp dried thyme -- (7 mL)
• 1 tsp salt -- (5 mL)
• 1/2 tsp pepper -- (2 mL)
• 5 cups cremini or white_mushrooms -- (1.25L) sliced
• 10 cups thinly sliced peeled sweet_potatoes (about 3) -- (2.5 L)
• 2 tbsp chopped fresh parsley -- (25 mL)
• 1 tbsp balsamic_vinegar -- (15 mL)
• 8 sheets phyllo pastry
• 1/2 cup butter -- (125 mL) melted
• 2 tbsp whole parsley leaves -- (25 mL)
• BALSAMIC MUSHROOM SAUCE
• 1 pkg dried porcini mushrooms -- (14 g pkg)
• 1 tbsp extra-virgin olive_oil -- (15 mL)
• 1/2 tsp dried thyme -- (2 mL)
• 1/4 tsp salt and pepper -- (1 mL)
• 4 tsp all-purpose_flour -- (20 mL)
• 1 tbsp balsamic_vinegar -- (15 mL)

Details

Servings 12

Preparation

Step 1

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.