Mushroom And Leek Strudel


Mushroom And Leek Strudel

Servings: 4

Preparation time: 1 hr



2 tbsp butter

2 lbs fresh mushrooms, chopped

1 large leek, chopped

2 garlic cloves, minced

1/4 cup white wine

1/2 cup heavy whipping cream

2 tbsp minced fresh parsley

salt and pepper to taste

12 sheets phyllo dough

3/4 cup butter, melted

4 tbsp Parmesan cheese, grated



1.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;

2.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.

3.Preheat oven to 375 F degrees.

4.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.

5.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.

6.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.

7.Let stand 10 minutes before slicing. Serve warm.



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