If you’re searching for a dish that feels like a warm hug on a plate, the Mushroom Strudel with Leeks and Parmesan Cheese Recipe is exactly what you need. This recipe combines earthy mushrooms and tender leeks with the rich, nutty flavor of Parmesan cheese, all wrapped in flaky, golden phyllo dough. It’s a vegetarian delight that’s elegant enough for guests but easy enough for a cozy weeknight dinner. Every bite delivers a wonderful contrast of textures and flavors, making this strudel a personal favorite for anyone who loves rustic European comfort food with a fresh twist.
Ingredients You’ll Need
The beauty of this Mushroom Strudel with Leeks and Parmesan Cheese Recipe lies in its simplicity. You don’t need a long list of hard-to-find ingredients; instead, each one plays a crucial role in building layers of flavor and creating the perfect texture.
- Olive oil: Provides a smooth base and enhances the sautéed vegetables’ natural flavors.
- Unsalted butter: Adds richness and helps create that irresistible golden crust on the phyllo dough.
- Sliced leeks: The white and light green parts bring a mild sweetness that complements the mushrooms beautifully.
- Chopped mushrooms: Use cremini or button for their tender texture and earthy taste.
- Minced garlic: Gives a subtle zing, deepening the overall aroma and flavor.
- Salt and black pepper: Simple seasoning that balances and brightens the filling.
- Dried thyme: Infuses a gentle herbal note, perfect with mushrooms.
- Chopped fresh parsley: Adds freshness and a pop of color to the filling.
- Grated Parmesan cheese: Offers a sharp and savory punch that ties everything together.
- Phyllo dough sheets: The star of the show for that light, crispy texture wrapping the filling.
- Melted butter (for brushing): Keeps the phyllo moist and golden during baking.
How to Make Mushroom Strudel with Leeks and Parmesan Cheese Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. Setting up your workspace early creates a smooth cooking flow for this recipe.
Step 2: Sauté the Vegetables
In a large skillet over medium heat, warm 2 tablespoons of olive oil together with 1 tablespoon of unsalted butter. Once melted and hot, add the sliced leeks and sauté them gently for 4 to 5 minutes until soft and fragrant. Then stir in the chopped mushrooms, minced garlic, salt, black pepper, and dried thyme. Cook this mixture for 8 to 10 minutes until the mushrooms release their moisture and it evaporates completely. This step is essential to avoid soggy filling later on. Finally, stir in the chopped fresh parsley and remove the skillet from heat to let the filling cool slightly.
Step 3: Add Parmesan Cheese
Once the mushroom and leek mixture has cooled a bit, stir in the grated Parmesan cheese. This addition brings a savory depth and a slightly creamy texture that perfectly complements the vegetables.
Step 4: Assemble the Strudel
On a clean surface, place one sheet of phyllo dough and brush it lightly with melted butter. Repeat layering and buttering with the remaining five sheets, creating a beautifully flaky base. Spoon the mushroom mixture along one short edge of the phyllo, leaving about a 1-inch border on the sides so you can tuck the filling nicely inside. Carefully roll up the dough like a jelly roll, folding in the ends to seal the filling.
Step 5: Bake to Perfection
Transfer the rolled strudel seam-side down onto the prepared baking sheet. Brush the top with the remaining melted butter to ensure an even, golden crust. Bake in the preheated oven for 25 to 30 minutes or until the strudel is crisp and beautifully browned. Let it rest for 5 minutes before slicing to help maintain its structure and let the flavors settle.
How to Serve Mushroom Strudel with Leeks and Parmesan Cheese Recipe
Garnishes
To make your Mushroom Strudel with Leeks and Parmesan Cheese shine on the plate, sprinkle freshly chopped parsley or a light dusting of grated Parmesan just before serving. A few microgreens or edible flowers also add lovely visual appeal and a hint of freshness.
Side Dishes
This strudel pairs exceptionally well with a crisp green salad dressed in lemon vinaigrette — the acidity cuts through the richness of the pastry perfectly. Roasted root vegetables or a simple tomato soup are also comforting companions to round out a meal.
Creative Ways to Present
For a stunning appetizer, slice the strudel into thin rounds and serve on a wooden board with small dipping bowls of herb-infused olive oil or tangy marinara. Alternatively, serve it warm as a vegetarian main course with a drizzle of balsamic glaze for a restaurant-quality touch right at home.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mushroom Strudel with Leeks and Parmesan Cheese in an airtight container in the refrigerator for up to 3 days. This makes a great next-day lunch or light dinner option.
Freezing
If you want to enjoy this recipe later, wrap the strudel tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Reheating
To bring the strudel back to life, reheat it in a 350°F (175°C) oven for 10 to 15 minutes. This will refresh the crispiness of the phyllo dough and warm the flavorful filling without drying it out.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely! While cremini and button mushrooms are recommended for their mild, earthy taste, feel free to experiment with shiitake, portobello, or a wild mushroom mix for more complex flavors.
Is phyllo dough difficult to work with?
Phyllo dough can seem delicate, but with a little patience, it’s easy to handle. Keep the sheets covered with a damp towel while you work to prevent them from drying and tearing.
Can I make this strudel vegan?
Yes! Substitute the butter with plant-based margarine and replace Parmesan cheese with a vegan cheese alternative or nutritional yeast for a similar umami kick.
What should I serve with Mushroom Strudel with Leeks and Parmesan Cheese Recipe?
A fresh green salad, light vegetable soup, or roasted seasonal veggies complement the strudel beautifully, making for a balanced and satisfying meal.
How long does it take to prepare this dish?
This recipe takes about 20 minutes to prep and 30 minutes to bake, so you can have a fabulous, elegant dish on your table in under an hour.
Final Thoughts
There’s something truly magical about the Mushroom Strudel with Leeks and Parmesan Cheese Recipe that invites you to savor every bite. Whether you’re cooking for family, impressing guests, or just treating yourself, this dish brings comfort and flair together effortlessly. Give it a go—you might just find your new favorite slice of happiness!
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Mushroom Strudel with Leeks and Parmesan Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Mushroom Strudel with Leeks and Parmesan Cheese is a savory European appetizer featuring tender sautéed leeks and mushrooms wrapped in crispy phyllo dough. The creamy Parmesan adds a rich flavor, making it a perfect elegant vegetarian dish that can be served as a main or starter.
Ingredients
Filling
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cups sliced leeks (white and light green parts only)
- 3 cups chopped mushrooms (such as cremini or button)
- 2 garlic cloves (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley
- 1/2 cup grated Parmesan cheese
Strudel
- 6 sheets phyllo dough (thawed if frozen)
- 1/4 cup melted butter (for brushing)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Sauté the leeks: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the sliced leeks and cook for 4 to 5 minutes until they become soft and aromatic.
- Cook mushrooms and seasonings: Add the chopped mushrooms, minced garlic, salt, pepper, and dried thyme to the skillet. Continue to cook for 8 to 10 minutes until the mushrooms release their moisture and it evaporates, resulting in a flavorful and not watery mixture.
- Add herbs and cheese: Stir in the fresh parsley and remove the skillet from heat. Allow the mixture to cool slightly, then fold in the grated Parmesan cheese to bind the filling.
- Assemble the strudel: Lay one sheet of phyllo dough on a clean surface and lightly brush it with melted butter. Repeat layering the remaining phyllo sheets one by one, brushing each with butter to create a flaky crust.
- Fill and roll: Place the mushroom filling along one short edge of the phyllo dough, leaving a 1-inch border to avoid overflow. Carefully roll the dough like a jelly roll, tucking in the ends to secure the filling inside.
- Bake the strudel: Transfer the rolled strudel seam-side down onto the prepared baking sheet. Brush the top with the remaining melted butter to help develop a golden crust. Bake for 25 to 30 minutes, or until the strudel is crisp and golden brown.
- Cool and serve: Remove from the oven and let the strudel rest for 5 minutes before slicing. Serve warm, ideally accompanied by a simple green salad for a delightful meal or appetizer.
Notes
- Keep unused phyllo dough covered with a damp towel during preparation to prevent it from drying out and cracking.
- This strudel makes an elegant appetizer or a satisfying vegetarian main course.
- For extra flavor, you can sprinkle some toasted pine nuts or walnuts into the filling.
- Serve with a light green salad or a side of roasted vegetables for a complete meal.
