We are invited to a Christmas dinner, where there will be lots of carnivore-ish things…. So I came up with a recipe that should offer a good alternative to turkey, etc.
This was made very easy by using President’s Choice phyllo sheets. If you’re Canadian, you’ll know what I am talking about. I don’t usually like to use pre-made stuff, but I haven’t a clue as to how to make phyllo, and the ingredients on this package were pretty basic. This is one of those dishes that looks impressive, but was fairly simple to create.
So here’s the recipe, for two loaves.
Ingredients:
2 – 3 cups mixed sliced mushrooms (I used shiitake, button, and a couple of other types, thanks to a packaged organic mushroom mix I bought)
3 sliced then chopped portobello mushrooms
1 large chopped onion
3 cloves chopped garlic
2 stalks chopped celery
Splash of vegetable broth (really a splash — I had some vegetable broth in the fridge, and was starting to worry that the mixture wouldn’t have enough flavour)
Pinch salt
About a tbs of balsamic vinegar
1 tbs olive oil
1 package baby arugula (those convenient pre-washed organic clam shell packages. Which makes me wonder, is there such a thing as full-grown arugula?)
10 sheets phyllo
3 tbs Earth Balance spread (wanted to keep this vegan, so used this instead of butter)
How:
Sautee the onions and garlic, then add celery, mushrooms and all other ingredients, leaving the arugula to the end, so that it doesn’t overcook.
Follow the instructions on the package for apple strudel, but use this mixture for the filling:Take a large sheet of parchment paper, add the first sheet of phyllo, brush some Earth Balance on, at the next sheet, then the next, up to five.
Add the filling along the long edge of the pastry, keeping it about one or two inches from the edge. Then carefully roll the pastry, until you can’t roll it anymore (I really don’t know how else to describe this!)
Fold the ends under, brush the last bit of Earth Balance across the top.
With a very sharp knife, make several slices, about 1 – 2 inches long, and about two inches apart, along the top of the pastry to let the air escape.
Put in a preheated oven (375), and cover loosely with a sheet of foil and bake for 15 minutes.
Remove foil sheet, then bake for another 15 minutes until golden brown.
My husband and I ended up taste-testing this before the party, since it looked so good. And it was.
Enjoy. Happy Holidays and all the best for 2013!
vegetarian moviemaker 
I’ve never had a vegetable strudel before, wow it looks and sounds delicious! What an inspired idea to take to a party with non-vegans since pastry is a universal favourite.
And it was very well received! Next batch, I’m making double, and keeping two for ourselves to eat at home. 🙂