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
Scale
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.
