Description
Mushroom and leek strudel is a savory pastry that beautifully combines the earthy flavors of mushrooms and aromatic leeks, all encased in crispy phyllo dough. This elegant dish is perfect for any occasion, whether as a hearty main course, an impressive appetizer, or a delightful addition to brunch. The rich filling features caramelized leeks and umami-rich mushrooms, providing a satisfying vegetarian option that will please both meat-lovers and herbivores alike. Easy to prepare and customize with your favorite herbs or cheeses, this strudel will surely become a favorite at your dining table.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 large leek, chopped
- 2 pounds mushrooms, chopped
- 2 cloves garlic, minced
- ¼ cup white apple vinegar
- ½ cup heavy cream
- 12 sheets phyllo dough
- ¾ cup unsalted butter, melted
- 4 tablespoons grated Parmesan cheese
Instructions
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add leeks and mushrooms; sauté until tender (about 5 minutes).
- Stir in garlic, apple vinegar, and heavy cream; cook until most liquid evaporates. Mix in parsley, salt, and pepper. Allow to cool.
- Preheat oven to 375°F. Layer six sheets of phyllo dough on a work surface, brushing melted butter between each sheet.
- Spoon half the filling along the center of the layered phyllo; sprinkle with Parmesan cheese. Fold sides in and roll up tightly.
- Place seam-side down on a parchment-lined baking sheet, brush with more melted butter. Repeat with remaining ingredients.
- Bake for 18–22 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Central European
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg