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
Scale
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.
