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
Scale
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.
