Mushroom & Leek Strudel
Indulge in a culinary delight with our Mushroom & Leek Strudel Recipe. A harmonious blend of mushrooms and leeks wrapped in flaky goodness,
Equipment
- 1 large sauté pan
Ingredients
- 2 TBSP Butter
- 2 pound Finely chopped fresh mushrooms
- 1 White portion of Medium Leek
- 2 Cloves of garlic
- 1/4 cup White Wine
- 1/4 cup Heavy whipping cream
- 2 TBSP Fresh Parsley
- 1 TBSP fresh or dry Thyme
- 1/2 TSP salt
- 1/4 TSP pepper
- 12 sheets Phyllo dough
- 3/4 cup Melted Butter
- 4 TBSP grated Parmesan Cheese
Instructions
- In a large skillet, heat 2 tablespoon butter over medium-high heat. Add mushrooms and leek. Cook and stir until mushrooms are lightly browned and leek is tender, adding garlic during the last minute of cooking.
- Stir in wine and cream; cook 1-2 minutes or until liquid is almost evaporated. Stir in herbs, salt and pepper. Remove from pan; cool completely.
- Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)
- Spoon half of the mushroom mixture down center third of phyllo dough to within 1 in. of ends. Sprinkle filling with 2 tablespoons cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side.
- Transfer to a parchment-lined 15x10x1-in. baking pan, seam side down. Brush with butter. Repeat with remaining ingredients for second strudel. Bake 18-22 minutes or until golden brown. Let cool for 10-15 minutes before slicing.