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Mushroom Strudel with Leeks and Parmesan Cheese

Mushroom Strudel with Leeks and Parmesan Cheese
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Mushroom Strudel with Leeks and Parmesan Cheese is an exquisite dish that beautifully marries rich flavors with a flaky, crispy texture. This savory pastry features a delightful filling of earthy mushrooms and tender leeks enveloped in layers of delicate phyllo dough, making it the perfect choice for appetizers or as a main course. Whether hosting a dinner party or enjoying a cozy weeknight meal, this strudel is sure to impress with its gourmet appeal and simplicity.

Ingredients

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  • 12 sheets phyllo pastry, thawed
  • 12 tbsp butter, melted
  • 1 large egg, beaten
  • 16 oz cremini or baby Bella mushrooms, thinly sliced
  • 6 oz shiitake mushrooms, roughly chopped
  • 1 leek, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 cup grated parmesan cheese
  • 2 tbsp chopped parsley
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a nonstick frying pan, melt 4 tbsp butter over medium heat. Add leeks and sauté until softened (8-10 minutes). Transfer to a bowl.
  3. In the same pan, add all mushrooms and season with salt and pepper. Cook for about 12-15 minutes until most liquid evaporates. Combine with the leeks, add garlic, parsley, and parmesan; mix well.
  4. On a clean surface, lay out one sheet of phyllo pastry and brush with melted butter. Layer three more sheets in the same manner.
  5. Spread 1/4 of the mushroom mixture along one end of the phyllo dough. Roll tightly into a strudel shape and seal edges.
  6. Repeat for remaining mixture. Place on a parchment-lined baking sheet seam side down and brush tops with melted butter.
  7. Bake for about 15 minutes until golden brown.

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