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.