Mushroom And Leek Strudel
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.