If you’re on the hunt for a dish that feels both elegant and comforting, look no further than this Mushroom Strudel with Leeks and Parmesan Recipe. It’s a stunning combination of tender cremini and shiitake mushrooms mingling with caramelized leeks and the nutty richness of Parmesan, all wrapped in crisp, buttery phyllo pastry. Every bite delivers a beautiful contrast of textures and deep, earthy flavors that are sure to impress whether you’re serving it for a casual family dinner or a special occasion. This recipe is truly one of my all-time favorites to share with friends who love a savory treat that’s both satisfying and a little indulgent.
Ingredients You’ll Need
Getting this Mushroom Strudel with Leeks and Parmesan Recipe just right depends on simple yet thoughtfully chosen ingredients. Each element brings something special — from the silky, flaky phyllo to the fragrant leeks, earthy mushrooms, and sharp Parmesan. Together they create a symphony of flavors and textures that’s hard to beat.
- Phyllo pastry (12 sheets, thawed): The key for that crunchy, golden exterior that encases all the flavorful filling.
- Melted butter (12 tbsp + 4 tbsp): Essential for brushing the phyllo and sautéing; it adds richness and helps achieve that perfect flakiness.
- Large egg (1, beaten): Used to seal the dough and give the strudel a beautiful, glossy finish.
- Cremini or baby Bella mushrooms (16 oz, thinly sliced): These bring a meaty texture and deep umami flavor as the base of the filling.
- Shiitake mushrooms (6 oz, chopped): Adds a woodsy, slightly smoky note and an interesting texture contrast.
- Leek (1, thinly sliced, light green and white parts only): Sweet and mild, lightly caramelized to complement the mushrooms perfectly.
- Garlic (4 cloves, minced): Infuses the filling with aromatic warmth without overpowering.
- Grated Parmesan cheese (1/2 cup): Adds a salty, nutty punch that ties the whole filling together beautifully.
- Chopped parsley (2 tbsp): Freshness and a pop of color to brighten the dish.
- Salt and freshly ground black pepper (to taste): To season and balance all the rich flavors.
How to Make Mushroom Strudel with Leeks and Parmesan Recipe
Step 1: Prepare the Filling
Start by melting 4 tablespoons of butter in a large nonstick frying pan over medium heat. Once the butter is bubbling gently, add the thinly sliced leeks and cook them slowly for about 8 to 10 minutes until they soften and start to caramelize, releasing their natural sweetness. Transfer these tender leeks to a large mixing bowl, where they will serve as the flavor base for your filling. Next, add your mushrooms directly into the same pan — the cremini and shiitake varieties create a fantastic depth of flavor. Season them immediately with salt and freshly ground black pepper, then cook over medium heat, stirring occasionally. The goal here is to evaporate as much of their moisture as possible, which takes roughly 12 to 15 minutes. When the mushrooms are nicely browned and any liquid has mostly cooked off, add them to your bowl with the leeks. Stir in the minced garlic, grated Parmesan cheese, and chopped parsley to combine the filling ingredients perfectly. This mixture should be savory, fragrant, and ready to be wrapped in pastry.
Step 2: Assemble the Strudel
Preheat your oven to 400°F and line a cookie sheet with parchment paper, brushing it lightly with melted butter to prevent sticking. Working gently with your delicate phyllo sheets, lay one sheet on your work surface and brush it generously with melted butter. Top with a second sheet and brush again, repeating until you have four layers stacked securely with butter between each. This layering is crucial to creating that crisp, flaky strudel crust. Using a pastry brush, coat the edges of this layered dough with your beaten egg — this will help seal the strudel when rolled. Then, spoon a quarter of the mushroom mixture onto one edge of your phyllo, leaving about a quarter-inch margin all around. Carefully use the parchment paper underneath to lift and roll the dough tightly over the filling, tucking in the edges to create a sealed log. Make sure to work slowly and cover unused phyllo sheets with a damp towel to prevent drying out. Repeat this process until all four strudels are formed.
Step 3: Bake to Golden Perfection
Place your assembled strudels seam side down on the prepared baking sheet. Brush the tops generously with more melted butter to encourage that irresistible golden crust during baking. Slide the tray into the oven and bake for approximately 15 minutes or until the strudel is wonderfully crisp and a warm golden-brown color. Once baked, allow your strudels to cool for about 15 minutes before slicing. This resting period helps the filling to set slightly and makes for easier serving. When ready, cut each strudel into three or four generous pieces and prepare to delight everyone with every flaky, flavorful bite.
How to Serve Mushroom Strudel with Leeks and Parmesan Recipe
Garnishes
To elevate your Mushroom Strudel with Leeks and Parmesan Recipe, consider sprinkling freshly chopped parsley or a light dusting of finely grated Parmesan over the top right before serving. A drizzle of high-quality extra virgin olive oil or a dollop of tangy sour cream on the side can add a lovely contrast to the warm, buttery pastry. These simple garnishes keep things fresh and vibrant without overpowering the earthy, savory flavors that make the strudel so special.
Side Dishes
This Mushroom Strudel pairs beautifully with a variety of sides. For a light meal, a crisp green salad with a lemon vinaigrette offers a refreshing counterpoint. If you prefer something heartier, roasted root vegetables or a creamy risotto complement the rich mushroom filling perfectly. Even a bowl of warm tomato soup can be an inviting companion, soaking up any pastry crumbs and adding a comforting touch.
Creative Ways to Present
Don’t be afraid to get creative in presentation! Instead of slicing the strudel into pieces on a serving platter, try individual portions baked in small phyllo cups for a bite-sized appetizer. Or arrange slices on a rustic wooden board surrounded by seasonal roasted vegetables and fresh herbs for a stunning centerpiece. For a party, picnic, or brunch, these ideas turn the humble Mushroom Strudel with Leeks and Parmesan Recipe into a beautiful conversation starter.
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom Strudel with Leeks and Parmesan Recipe is just as delightful reheated. After it cools completely, wrap the strudel tightly in plastic wrap or place in an airtight container. It can be stored in the refrigerator for up to 3 days, allowing you to enjoy the delicious flavors for several meals beyond the initial bake.
Freezing
For longer storage, this strudel freezes well either before or after baking. Wrap tightly in plastic wrap and then foil to avoid freezer burn. Frozen strudel can keep for up to one month. When ready to enjoy, thaw overnight in the refrigerator before reheating to preserve the pastry’s texture.
Reheating
To reheat, place the strudel slices on a baking sheet and warm in a preheated oven at 350°F for about 10-12 minutes. This method crisps up the flaky phyllo again while heating the filling through. Avoid microwaving if possible, as it tends to make the pastry soggy and less enjoyable.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely! While cremini and shiitake give the Mushroom Strudel with Leeks and Parmesan Recipe a lovely earthy depth, feel free to experiment with button mushrooms, portobellos, or even wild mushrooms for a different flavor profile.
Is phyllo pastry difficult to work with?
Phyllo can be delicate, but as long as you keep unused sheets covered with a damp towel and handle them gently, it’s quite manageable. Brushing each layer with melted butter also helps prevent tearing and adds golden crispness.
Can I make this recipe vegetarian or vegan?
This recipe is vegetarian as is, thanks to the rich flavors from mushrooms, leeks, and Parmesan. For a vegan version, substitute vegan butter and dairy-free cheese, and replace the egg wash with a plant-based milk or oil brush for sealing.
How long does this strudel keep its crispiness?
The strudel is at its crispiest when fresh from the oven. After storing, reheating in the oven helps restore much of that flaky texture, but it won’t be quite the same as the first bake.
Can I prepare the filling ahead of time?
Yes, the mushroom and leek filling can be made a day in advance. Keep it tightly covered in the refrigerator and bring it to room temperature before assembling the strudel. This can save quite a bit of time on the day you plan to bake.
Final Thoughts
I truly hope you give this Mushroom Strudel with Leeks and Parmesan Recipe a try soon — it’s one of those dishes that feels special without being fussy, comforting yet elegant, and always a crowd-pleaser. Whether you’re sharing it with family or friends, the melding of flaky pastry and savory filling is certain to create a memorable meal filled with warmth and flavor. Happy cooking!
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Mushroom Strudel with Leeks and Parmesan Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Mushroom Strudel with Leeks and Parmesan Cheese is a deliciously savory pastry combining earthy mushrooms, sweet caramelized leeks, and nutty Parmesan cheese wrapped in flaky phyllo dough. Perfect as a warm appetizer or a light main dish, this recipe features a rich blend of cremini, baby Bella, and shiitake mushrooms sautéed with garlic and parsley, then baked to golden perfection for a crisp and flavorful strudel.
Ingredients
Phyllo Pastry and Butter
- 12 sheets phyllo pastry, thawed
- 12 tbsp butter, melted
- 1 large egg, beaten
Mushroom-Leek Filling
- 4 tbsp butter
- 16 oz cremini or baby Bella mushrooms, cleaned and thinly sliced
- 6 oz shiitake mushrooms, cleaned, roughly chopped, tough stems removed
- 1 leek, thinly sliced and well cleaned (light green and white parts only)
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven and Prepare Filling: Preheat your oven to 400°F (205°C). Melt 4 tablespoons of butter in a large nonstick frying pan over medium heat. Once melted, add the thinly sliced leeks and cook for 8-10 minutes until softened and slightly caramelized. Transfer the cooked leeks to a large mixing bowl.
- Cook Mushrooms: In the same pan, add all the mushrooms. Season with salt and freshly ground black pepper. Cook, stirring occasionally, for 12-15 minutes until most of the liquid has evaporated and the mushrooms are tender. Add the cooked mushrooms to the bowl with the leeks.
- Mix Filling Ingredients: To the bowl containing leeks and mushrooms, add the minced garlic, grated Parmesan cheese, and chopped parsley. Stir everything together well to combine the filling evenly.
- Prepare Phyllo Layers: Line a cookie sheet with parchment paper and lightly brush it with melted butter to prevent sticking. Lay out one sheet of phyllo pastry and brush it generously with melted butter. Place another sheet on top and brush again. Repeat this process until you have four layers of phyllo sheets stacked and buttered.
- Fill and Seal Strudel: Brush the edges of the layered phyllo dough with the beaten egg. Spoon about one-quarter of the mushroom filling along one end of the phyllo sheet, leaving a 1/4 inch margin around the edges. Use the parchment paper to lift and tuck the margin over the filling to create a seal. Carefully roll the dough toward the empty end, tucking as you go, to form a sealed strudel. Repeat this process to make four strudels. To keep the phyllo dough workable, cover unused sheets with a damp towel.
- Brush and Bake: Place each strudel seam side down on the prepared baking sheet. Brush the tops with melted butter. Bake in the preheated oven for about 15 minutes or until golden brown and crisp.
- Cool and Serve: Remove the strudels from the oven and allow them to cool for about 15 minutes. Slice each strudel into 3 or 4 pieces and serve warm for the best flavor and texture.
Notes
- Handle phyllo pastry carefully as it is very delicate and can dry out quickly; keep unused sheets covered with a damp towel.
- You can substitute the types of mushrooms depending on availability, but mixing different varieties enhances the flavor.
- For a vegetarian version, ensure the Parmesan cheese used is free from animal rennet.
- Serve as an appetizer, snack, or alongside a fresh salad for a fulfilling meal.
- Leftovers can be refrigerated and reheated in the oven to maintain crispiness.
