Potato and Mushroom Strudel

15 ml butter 1 tbsp
1 onion, sliced 1
1 clove garlic, minced 1
250 ml mushrooms, sliced 1 cup
575 ml potatoes, diced 2 1/3 cup
15 ml fresh thyme, chopped 1 tbsp
30 ml water 2 tbsp
50 ml parmesan cheese, grated 1/4 cup
1 green onion, chopped 1
- salt & pepper to taste -
4 sheets phyllo pastry 4
50 ml butter, melted 1/4 cup

In a large skillet; melt butter over medium heat. Cook onion, garlic and mushrooms, stirring often, for 5 minutes or until liquid is absorbed.

Stir in potatoes and 2 teaspoons (10 ml) thyme. Add water, cover and cook for 8 to 10 minutes or until potatoes are tender. Remove from heat. Stir in parmesan cheese, green onion, salt and pepper. Let cool.

Place one sheet of phyllo on work surface while keeping others covered in damp towel. Brush sheet lightly with butter. Layer remaining phyllo on top, brushing each sheet with butter.

Spoon potato mixture over phyllo, leaving 2 inch (5 cm) border along one long side and 1 inch (2.5 cm) border at each short end. Starting at other long side, carefully roll up jelly roll-style, folding in edges while rolling. Place, seam side down, on lightly greased baking sheet. Brush with butter.

Bake in preheated 400 F (200 C) oven for 18 to 20 minutes or until golden crisp. Let stand for 5 minutes. Sprinkle with remaining thyme. Slice diagonaly with serrated knife.

Serves 4