Mushroom and Leek Strudel
Mushroom and leek strudel is a deliciously flaky pastry filled with savory sautéed mushrooms and sweet leeks, making it an elegant choice for any meal. This versatile dish can be served as a main course, appetizer, or brunch delight. It’s easy to customize by adding your favorite herbs or cheeses, ensuring everyone will love this comforting veggie delight. With its golden crust and hearty filling, the strudel is not only satisfying but also visually stunning, making it a perfect centerpiece for gatherings.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 2 tablespoons butter (unsalted)
- 1 large leek (chopped)
- 2 pounds mushrooms (chopped)
- 2 cloves garlic (minced)
- ¼ cup white apple vinegar
- 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 butter (unsalted, melted)
- 4 tablespoons Parmesan cheese (grated)
Instructions
- In a skillet, melt butter over medium heat and sauté chopped leeks and mushrooms until tender.
- Add minced garlic, apple vinegar, and heavy cream; cook until liquid evaporates. Stir in parsley, salt, and pepper. Let cool.
- Preheat oven to 375°F.
- Layer phyllo sheets on a surface, brushing each with melted butter.
- Place half of the filling down the center of the phyllo; sprinkle with Parmesan. Roll up jelly-roll style.
- Bake on a parchment-lined sheet for 18-22 minutes until golden brown.
- Allow to cool slightly before slicing and serve warm with salads or dips.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 270
- Sugar: 2g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Find it online: https://myrecipestories.com/mushroom-and-leek-strudel/