If you are craving a dish that brings together flaky, golden pastry and a rich, savory filling, then this Mushroom Strudel with Leeks and Parmesan Cheese Recipe is exactly what you need. Filled with earthy mushrooms, tender leeks, and a sprinkle of nutty Parmesan, every bite delivers a cozy, comforting flavor that’s perfect for sharing with friends and family. This dish not only dazzles the taste buds but also impresses with its elegant appearance, making it a fantastic choice for both casual dinners and special occasions.
Ingredients You’ll Need
Simple, fresh ingredients are the heart of this Mushroom Strudel with Leeks and Parmesan Cheese Recipe. Each one plays a vital role: the earthy mushrooms bring umami depth, the leeks add subtle sweetness and freshness, the Parmesan cheese lends sharpness and creaminess, and the phyllo pastry delivers that irresistible crispness.
- Phyllo pastry (12 sheets, thawed): Provides a crispy, flaky outer crust that bakes to golden perfection.
- Butter (12 tablespoons melted + 4 tablespoons): Essential for brushing the phyllo layers to ensure delicate, buttery crispness and for sautéing the filling.
- Egg (1 large, beaten): Used to seal the strudel and give it a beautiful, shiny finish.
- Cremini or baby Bella mushrooms (16 oz, thinly sliced): Gives a mild, meaty texture and earthy flavor.
- Shiitake mushrooms (6 oz, roughly chopped): Adds a woodsy, robust taste that complements the cremini perfectly.
- Leek (1, thinly sliced and well cleaned): Brings gentle sweetness and a slight crunch to the filling.
- Garlic (4 cloves, minced): Adds aromatic warmth that enhances all the savory ingredients.
- Parmesan cheese (½ cup grated): Contributes sharp, tangy notes and binds the filling.
- Chopped parsley (2 tablespoons): Adds freshness and a pop of color.
- Salt and freshly ground black pepper: To taste, for seasoning the filling just right.
How to Make Mushroom Strudel with Leeks and Parmesan Cheese Recipe
Step 1: Prepare the Mushroom and Leek Filling
Start by melting the 4 tablespoons of butter in a large skillet over medium heat. Add the thinly sliced cremini mushrooms, chopped shiitake mushrooms, and sliced leeks to the pan. Sauté gently until all moisture has cooked off and the vegetables are tender and fragrant, usually around 8-10 minutes. Stir in the minced garlic and cook for another minute until aromatic. Remove from heat, then stir in grated Parmesan, chopped parsley, and season the mixture generously with salt and freshly ground black pepper. This filling will be the rich, savory heart of your strudel.
Step 2: Prepare the Phyllo Sheets
Lay out one sheet of phyllo pastry on a clean surface and brush it lightly with melted butter. Continue layering the phyllo sheets one by one, brushing each sheet generously with butter. You’ll want to create a buttered stack about 12 sheets high—this will ensure maximum crispiness and golden color once baked. Be gentle with phyllo as it is delicate and can tear easily.
Step 3: Assemble the Strudel
Spoon the mushroom and leek filling along one edge of the buttered phyllo stack, shaping it into a log approximately the length of the phyllo sheets. Gently roll the phyllo around the filling, folding in the edges as you go to seal the strudel. Use the beaten egg to brush the end of the pastry to help seal the roll completely, preventing filling from escaping during baking.
Step 4: Bake to Golden Perfection
Place the strudel seam-side down on a parchment-lined baking sheet. Brush the entire surface with the beaten egg for that stunning golden shine and a beautiful egg wash glaze. Bake in a preheated 375°F (190°C) oven for 25 minutes or until the pastry turns crisp and golden brown. The buttery scent and golden color will tell you your Mushroom Strudel with Leeks and Parmesan Cheese Recipe is ready to enjoy.
How to Serve Mushroom Strudel with Leeks and Parmesan Cheese Recipe
Garnishes
To elevate your serving, sprinkle freshly chopped parsley on top for a burst of vibrant green and a fresh herbal note. You can also add a light drizzle of truffle oil if you want to amplify the mushroom earthiness and add an indulgent aroma that guests will adore.
Side Dishes
This strudel pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to contrast the rich filling. Roasted root vegetables or a simple tomato soup make for a cozy, satisfying meal that complements the texture and flavors of the strudel without overwhelming it.
Creative Ways to Present
For a stunning presentation, slice the strudel into elegant portions and arrange them on a wooden board with a variety of dipping sauces like garlic aioli, herbed sour cream, or a tangy yogurt dip. You can also serve mini versions as appetizers for entertaining, turning the dish into the centerpiece of your gathering.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wrap them tightly in aluminum foil or plastic wrap and store in the refrigerator for up to 3 days. The pastry will soften slightly but reheats beautifully.
Freezing
You can freeze the assembled but unbaked strudel by wrapping it snugly in plastic wrap and then foil, keeping it in the freezer for up to 1 month. When ready to use, thaw overnight in the refrigerator and bake as directed.
Reheating
To reheat, place leftover slices or the whole strudel on a baking sheet and warm in a 350°F (175°C) oven for about 10-15 minutes. This method restores the flaky texture far better than using a microwave, which can make the phyllo soggy.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely! While cremini and shiitake mushrooms provide excellent flavor and texture, you can experiment with portobello, chanterelle, or oyster mushrooms depending on availability and your preference.
Is it possible to make this recipe vegetarian?
This Mushroom Strudel with Leeks and Parmesan Cheese Recipe is naturally vegetarian, but make sure your Parmesan is vegetarian-friendly or substitute it with a plant-based alternative if you follow a strict vegetarian diet.
Can I prepare the filling ahead of time?
Yes, the filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator. This can save time on the day you plan to bake the strudel.
What if I don’t have phyllo pastry?
You could use puff pastry as an alternative, though the texture and layering will differ. Puff pastry provides a more buttery, thicker crust compared to the ultra-thin flakiness of phyllo.
How do I prevent phyllo from drying out while assembling?
Keep unused phyllo sheets covered with a damp kitchen towel while you work to prevent them from drying and cracking. Working quickly also helps maintain moisture in the pastry.
Final Thoughts
This Mushroom Strudel with Leeks and Parmesan Cheese Recipe is truly a culinary treasure. It’s approachable enough for a weekday dinner yet graceful enough to impress guests on the weekend. Once you discover how the flaky phyllo embraces the savory, flavorful filling, this strudel will become one of your all-time favorites to make and share. Give it a try and watch everyone fall in love with every golden, crispy bite!
Print
Mushroom Strudel with Leeks and Parmesan Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 to 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Mushroom Strudel with Leeks and Parmesan Cheese is a savory, flaky pastry dish featuring a rich filling of sautéed cremini and shiitake mushrooms, tender leeks, garlic, and aromatic Parmesan cheese. Wrapped in layers of crispy phyllo dough and baked to golden perfection, it’s a perfect appetizer or light main course that combines earthy flavors with a delicate, buttery crunch.
Ingredients
Phyllo Dough and Butter
- 12 sheets phyllo pastry, thawed
- 12 tablespoons butter, melted
- 1 large egg, beaten
Filling
- 4 tablespoons butter
- 16 oz cremini or baby Bella mushrooms, cleaned and thinly sliced
- 6 oz shiitake mushrooms, cleaned and roughly chopped (tough stems removed)
- 1 leek, thinly sliced and well cleaned (light green and white parts only)
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the filling: In a large skillet, melt 4 tablespoons of butter over medium heat. Add the sliced cremini and shiitake mushrooms and cook, stirring occasionally, until the mushrooms have released their moisture and are tender, about 8-10 minutes. Add the thinly sliced leeks and minced garlic and cook for an additional 5 minutes until the leeks are softened and fragrant. Season with salt and freshly ground black pepper to taste. Remove from heat and stir in the grated Parmesan cheese and chopped parsley. Set aside to cool slightly.
- Prepare the phyllo sheets: Preheat your oven to 375°F (190°C). Lay out one sheet of phyllo pastry on a clean, dry surface and brush it lightly with melted butter. Layer another sheet of phyllo on top and brush with more melted butter. Repeat this process until you have stacked 6 sheets, each brushed with butter.
- Assemble the strudel: Spoon half of the mushroom and leek filling in a line along one edge of the layered phyllo sheets, leaving about 2 inches border on each side. Carefully roll the phyllo over the filling to form a log, tucking in the sides to encase the filling snugly. Brush the outside of the roll with beaten egg. Repeat this process with the remaining 6 phyllo sheets and filling to make a second strudel.
- Bake the strudel: Place the strudels seam-side down on a parchment-lined baking sheet. Brush the tops generously with the remaining melted butter and beaten egg for a glossy finish. Bake in the preheated oven for about 25 minutes or until the phyllo is golden brown and crisp.
- Serve: Remove the strudels from the oven and let them cool for a few minutes before slicing into portions. Serve warm as an appetizer or alongside a fresh salad for a satisfying light meal.
Notes
- Ensure the filling has cooled before assembling the strudel to prevent the phyllo from becoming soggy.
- You can substitute Parmesan cheese with Pecorino Romano for a sharper flavor.
- Phyllo pastry sheets dry out quickly; always cover unused sheets with a damp kitchen towel while working.
- This strudel can be prepared ahead and baked just before serving for convenience.
- For a vegan version, substitute butter with a plant-based margarine and omit the egg glaze or use a flax egg wash.
