Wild mushroom and potato strudel

This is the veganized and slightly modified version of the recipe from Wish magazine

Image from Wish

2 Yukon Gold potatoes, peeled, parboiled and cut in 1/4-inch cubes

2 tbsp olive oil (more for brushing phyllo)

1 cup finely diced onion

1 garlic clove, minced

3 cups sliced button mushrooms

3 cups sliced shiitake mushrooms

2 tbsp white wine (you can use vegetable broth instead)

4 tbsp of fresh parsley

1 tbsp of fresh terragon

1 tsp of dried oregano

1 tsp of lemon garlic

3 sheets of phyllo dought

• To parboil potatoes, cut them in quarters and boil for 5 minutes.
• Heat 1 tablespoon olive oil in a large pan over medium heat. 
• Cook onion and garlic until soft, then add button mushrooms and saute until lightly browned. Add this mixture to the parboiled potatoes.
• Heat remaining olive oil in the same pan and cook shiitake mushrooms until golden. Add shiitakes to potato mixture.  
• Deglaze pan with white wine and add to potato-mushroom mixture. Gently mix in herbs. Season with salt and pepper.
• Lay one sheet of phyllo on a clean, dry surface and brush with a small amount of oil. Continue layering with two more sheets of phyllo, brushing each side with oil.
• Place mushroom mixture ver the lower third of the phyllo layers. Roll up the strudel, tucking in the sides to seal-in the mixture, and place on a parchment-lined baking tray.
• Brush the outside of the strudel with small amount of oil and refrigerate for 30 minutes.
• Preheat oven to 400 F. Bake strudel for 20 minutes, rotate tray and lower heat to 350 F, and bake for 20 more minutes until golden brown.
• Serves 6

You can use different herbs for the recipe. Also I would recommend using 4 or 5 sheets of phyllo.