Mushroom and Leek Strudel

Name: Mushroom and Leek Strudel
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 serving
Ingredients: 2 tablespoons butter; 1 large leek; 2 pounds mushrooms; 2 cloves garlic; ¼ cup white wine; ½ cup heavy cream; 2 tablespoon fresh parsley; ¼ teaspoon salt; ¼ teaspoon pepper; 12 sheets phyllo dough; ¾ cup butter; 4 tablespoon Parmesan Cheese

User Reviews

4.6

45 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
12
Calories
242 kcal
Course
Appetizer
Cuisine
American

Mushroom and Leek Strudel

Joseph Powell

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Mushroom and Leek Strudel - a perfect holiday appetizer, a delicious strudel loaded with mushrooms and leeks, plus some other yummy ingredients.

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Ingredients

Servings

2 tablespoons butter unsalted
1 large leek chopped
2 pounds mushrooms chopped
2 cloves garlic minced
¼ cup white wine
½ cup heavy cream
2 tablespoon 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 tablespoon Parmesan Cheese grated

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Instructions

In a large skillet, heat the 2 tbsp of butter over medium-high heat. Add the leeks and mushrooms and cook and stir until mushrooms are lightly browned and leek is tender; about 5 minutes.
Add garlic, wine and cream; cook for a couple more minutes until all the liquid is almost evaporated. Stir in parsley and season with salt and pepper. Remove from pan and let cool completely.
Preheat oven to 375℉.
Place one sheet of phyllo dough on a work surface; brush with melted butter. Layer with 5 additional phyllo sheets, brushing each layer with butter. Keep remaining phyllo dough covered with a damp towel or with plastic wrap to prevent it from drying out.
Spoon half of the mushroom and leek mixture down center third of phyllo dough to within 1 inch of ends. Sprinkle filling with 2 tbsp cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side.
Transfer to a parchment paper lined baking sheet, seam side down. Brush with additional butter. Repeat with remaining ingredients. Bake 18-22 minutes or until golden brown.
Let stand 10 minutes before slicing. Serve warm.

Equipments used:

Notes

Storage: You can store this recipe in the fridge or freezer. Place it in an airtight container or cover it securely with plastic wrap before storing in the fridge for 2 – 3 days.
If you’d like to freeze one of the strudels to save for later, do so before baking, wrapped tightly in plastic wrap then placed in a freezer bag. Freeze for up to 3 months.
To bake, it’s best to bake it straight from the freezer, this will prevent the strudel from getting soggy. Bake at 400 F degrees rather than the 375 as stated in the recipe.

Nutrition Information

Show Details

Serving 1serving Calories 242kcal (12%) Carbohydrates 14g (5%) Protein 5g (10%) Fat 19g (29%) Saturated Fat 11g (55%) Cholesterol 50mg (17%) Sodium 178mg (7%) Potassium 286mg (8%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 751IU (15%) Vitamin C 4mg (4%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 242 kcal

% Daily Value*

Serving	1serving
Calories	242kcal	12%
Carbohydrates	14g	5%
Protein	5g	10%
Fat	19g	29%
Saturated Fat	11g	55%
Cholesterol	50mg	17%
Sodium	178mg	7%
Potassium	286mg	6%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	751IU	15%
Vitamin C	4mg	4%
Calcium	40mg	4%
Iron	1mg	6%