Mushroom Strudel with Leeks and Parmesan Cheese Recipe
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4.8 from 7 reviews
This delicious Mushroom Strudel with Leeks and Parmesan Cheese combines tender cremini and shiitake mushrooms with delicate leeks and savory Parmesan, all wrapped in buttery phyllo pastry. Perfect as an elegant appetizer or a satisfying main course, this strudel offers a delightful balance of earthy flavors and flaky textures.
Total Time:1 hour 20 minutes
Yield:6 servings
Ingredients
Strudel Dough
1 package frozen phyllo pastry (thawed overnight in refrigerator)
1 cup unsalted butter (melted, divided)
1 beaten egg
Filling
8 oz cremini mushrooms, thinly sliced
8 oz shiitake mushrooms, thinly sliced
1 leek (light green and white parts only), thinly sliced and well cleaned
3 cloves fresh garlic, minced
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
2 tablespoons olive oil or butter for sautéing
Instructions
Prepare the phyllo: Thaw the frozen phyllo pastry overnight in the refrigerator. Once thawed, gently unroll the sheets and cover with a clean, damp cloth to prevent drying out while you prepare the filling.
Clean and slice leeks: Remove the dark green leaves from the leek, slice it lengthwise with the root intact, and rinse thoroughly under cold water to remove dirt. Then, slice the light green and white parts thinly.
Sauté vegetables: Heat olive oil or butter in a large skillet over medium heat. Add the sliced leeks and sauté for about 3 minutes until softened. Add minced garlic and cook for another minute until fragrant.
Add mushrooms: Add the sliced cremini and shiitake mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and turn golden brown, about 8-10 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.
Combine filling: In a mixing bowl, combine the cooled mushroom and leek mixture with grated Parmesan cheese and the beaten egg. Mix well to incorporate all ingredients.
Assemble the strudel: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). On a clean surface, carefully lay out one sheet of phyllo and brush lightly with melted butter. Layer another sheet on top, brush with butter again, and repeat until you have 5-6 sheets layered.
Add filling and roll: Spoon the mushroom filling lengthwise along one edge of the phyllo. Gently roll the pastry over the filling, tucking in the edges as you go to form a neat strudel. Brush the outside with more melted butter.
Bake: Place the assembled strudel on a baking sheet lined with parchment paper. Bake in the preheated oven for 30-35 minutes or until the phyllo is crisp and golden brown.
Serve: Remove from oven and let rest for 5 minutes before slicing. Serve warm as an appetizer or main dish.
Notes
Make sure the phyllo dough stays covered with a damp cloth to prevent it from drying out and breaking.
Use a mixture of cremini and shiitake mushrooms for a more complex and earthy flavor.
Leeks must be thoroughly cleaned as they tend to hold onto dirt.
You can substitute Parmesan with Pecorino Romano or another hard cheese if desired.
If you prefer a crispier strudel, brush more butter on the top before baking.
The strudel can be prepared ahead of time and baked just before serving.
Serve with a light salad or roasted vegetables for a complete meal.
