Mushroom and Leek Strudel

Why You’ll Love This Recipe

• Flavorful Filling: The combination of earthy mushrooms and mild leeks creates a harmonious taste, enhanced by garlic, white wine, and fresh herbs.

• Crispy Texture: Layers of phyllo dough provide a light, crispy exterior that contrasts beautifully with the tender filling.

• Versatile Dish: Suitable for various occasions, from casual meals to festive gatherings.

• Make-Ahead Friendly: Can be prepared in advance and baked when needed, making it convenient for entertaining.

Ingredients

• 2 tablespoons unsalted butter

• 1 large leek, chopped

• 2 pounds mushrooms, chopped

• 2 cloves garlic, minced

• ¼ cup white wine

• ½ cup heavy cream

• 2 tablespoons fresh parsley, minced

• ¼ teaspoon salt (or to taste)

• ¼ teaspoon pepper (or to taste)

• 12 sheets phyllo dough

• ¾ cup unsalted butter, melted

• 4 tablespoons Parmesan cheese, grated

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Filling:

   • In a large skillet, melt 2 tablespoons of butter over medium-high heat.
   • Add the chopped leeks and sauté until tender, about 5 minutes.
   • Add the chopped mushrooms and cook until they release their moisture and become tender, approximately 5-7 minutes.
   • Stir in the minced garlic and cook for an additional minute.
   • Pour in the white wine, allowing it to evaporate, then add the heavy cream.
   • Cook until the mixture thickens and most of the liquid evaporates, about 3-5 minutes.
   • Remove from heat, mix in the fresh parsley, and season with salt and pepper. Let the mixture cool completely.

2. Assemble the Strudel:

   • Preheat the oven to 375°F (190°C).
   • Place one sheet of phyllo dough on a clean surface and brush it lightly with melted butter.
   • Layer five more sheets on top, brushing each with butter.
   • Spoon half of the cooled mushroom and leek mixture along the center of the phyllo stack.
   • Sprinkle half of the grated Parmesan cheese over the filling.
   • Fold the short ends of the phyllo over the filling, then roll the strudel from one long side to the other, enclosing the filling completely.
   • Place the rolled strudel seam-side down on a parchment-lined baking sheet.
   • Brush the top with more melted butter and sprinkle with additional Parmesan cheese.
   • Repeat the process with the remaining phyllo sheets and filling to make a second strudel.

3. Bake:

   • Bake the strudels in the preheated oven for 18-22 minutes, or until the phyllo is golden brown and crisp.
   • Allow them to cool for 10 minutes before slicing and serving.

Servings and Timing

• Servings: Makes 2 strudels, each serving approximately 6 slices.

• Preparation Time: 30 minutes

• Cooking Time: 30 minutes

• Total Time: 1 hour

Variations

• Cheese Options: Substitute Parmesan with feta or goat cheese for a different flavor profile.

• Herbs: Add thyme or rosemary to the filling for an aromatic twist.

• Add-ins: Incorporate spinach or sun-dried tomatoes for added texture and taste.

Storage/Reheating

• Storage: Store any leftover strudel in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through and the phyllo remains crisp.

FAQs

How can I make this recipe vegan?

To make this strudel vegan, substitute the butter with olive oil, use a plant-based cream alternative, and replace the Parmesan cheese with a vegan cheese or nutritional yeast.

Can I use puff pastry instead of phyllo dough?

Yes, puff pastry can be used as an alternative to phyllo dough. Ensure to adjust the baking time as puff pastry may require a slightly longer cooking time to achieve a golden brown color.

Can I prepare the strudel in advance?

Absolutely. You can assemble the strudel up to a day ahead, cover it tightly, and refrigerate. When ready to bake, allow it to come to room temperature before placing it in the oven.

Can I freeze the assembled strudel?

Yes, you can freeze the assembled, unbaked strudel. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 25-30 minutes, or until golden brown.

What can I serve with this strudel?

This strudel pairs well with a fresh green salad, roasted vegetables, or a light soup.

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Mushroom and Leek Strudel

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• Author: Ava
• Total Time: 1hour
• Yield: 2 Servings
• Diet: Vegetarian

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Description

This Mushroom and Leek Strudel is a savory, vegetarian delight featuring flaky phyllo pastry filled with sautéed mushrooms, leeks, garlic, and fresh herbs. Perfect for any occasion, this versatile dish offers a crispy exterior with a tender, creamy filling. It can be made ahead, baked when needed, and served as an appetizer, brunch dish, or even a main course.

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Ingredients

• 2 tablespoons unsalted butter
• 1 large leek, chopped
• 2 pounds mushrooms, chopped
• 2 cloves garlic, minced
• ¼ cup white wine
• ½ cup heavy cream
• 2 tablespoons fresh parsley, minced
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
• 12 sheets phyllo dough
• ¾ cup unsalted butter, melted
• 4 tablespoons Parmesan cheese, grated

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Instructions

• Prepare the Filling:

  • Melt 2 tablespoons of butter in a large skillet over medium-high heat.
  • Add chopped leeks and sauté until tender, about 5 minutes.
  • Add chopped mushrooms, cooking until they release moisture and become tender (5-7 minutes).
  • Stir in minced garlic, cooking for another minute.
  • Pour in white wine, letting it evaporate, then add heavy cream and cook until thickened, about 3-5 minutes.
  • Remove from heat, stir in fresh parsley, and season with salt and pepper. Let cool completely.

• Assemble the Strudel:

  • Preheat oven to 375°F (190°C).
  • Lay one sheet of phyllo dough on a clean surface and lightly brush with melted butter. Layer 5 more sheets, brushing each with butter.
  • Spoon half of the cooled filling along the center and sprinkle with half of the grated Parmesan.
  • Fold the short ends of phyllo over the filling, then roll up the strudel from one long side to the other.
  • Place seam-side down on a parchment-lined baking sheet and brush with more melted butter. Sprinkle with additional Parmesan.
  • Repeat for the second strudel.

• Bake:

  • Bake for 18-22 minutes, until phyllo is golden brown and crisp.
  • Allow to cool for 10 minutes before slicing and serving.

Notes

• Make-Ahead: Assemble the strudels a day in advance and refrigerate, or freeze unbaked for up to 3 months.
• Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 350°F (175°C) for 10-15 minutes.

• Prep Time: 30 minutes
• Cook Time: 30minutes
• Category: Snack
• Method: Baking
• Cuisine: American