This savory Mushroom Strudel with Leeks and Parmesan Cheese is a delicious and elegant dish that’s perfect for any occasion. The combination of earthy mushrooms, creamy leeks, and sharp Parmesan cheese wrapped in crispy phyllo pastry is sure to impress.
Ingredients:
For the Pastry:
- 12 sheets phyllo pastry, thawed
- 12 tablespoons butter, melted
- 1 large egg, beaten
For the Filling:
- 4 tablespoons butter
- 1 pound cremini or baby Bella mushrooms, washed and sliced thinly
- 6 ounces shiitake mushrooms, washed, coarsely chopped, with tough stems discarded
- 1 leek, finely sliced and thoroughly rinsed (use the light green and white sections only)
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- Salt and freshly ground black pepper, to taste
Instructions:
- Prepare the Filling:
- Heat 4 tablespoons of butter in a large skillet over medium heat until fully melted.
- Add the thinly sliced cremini or baby Bella mushrooms and shiitake mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and become golden brown, about 10 minutes.
- Toss the thinly sliced leek and finely minced garlic into the skillet.
- Cook for another 5 minutes, until the leeks are soft and the garlic is fragrant.
- Take the skillet off the heat and mix in the grated Parmesan cheese along with the chopped parsley. Add salt and freshly ground black pepper to taste.
- Let the filling cool slightly.
- Prepare the Phyllo Pastry:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lay one sheet of phyllo pastry on a clean, flat surface. Brush it lightly with melted butter. Place another sheet of phyllo on top and brush with more butter. Repeat until you have layered 6 sheets, each brushed with butter.
- Spoon half of the mushroom filling along one edge of the buttered phyllo stack, leaving a border. Roll the pastry around the filling, tucking in the sides as you go to form a neat log. Lay the strudel on the lined baking sheet, ensuring the seam is facing downward.
- Repeat the process with the remaining phyllo sheets and filling to make a second strudel.
- Bake the Strudel:
- Brush the tops of the strudels with the beaten egg. This will result in a lovely golden hue once baked.
- Bake in the preheated oven for 25-30 minutes, or until the strudels are golden brown and crispy.
- Serve:
- Allow the strudels to cool slightly before slicing. Serve hot, with a sprinkle of extra parsley for garnish if preferred.
Conclusion:
This Mushroom Strudel with Leeks and Parmesan Cheese is a delectable and sophisticated dish that’s perfect for dinner parties or special occasions. The combination of savory mushrooms, delicate leeks, and sharp Parmesan cheese wrapped in crispy phyllo pastry creates a harmonious blend of flavors and textures. Enjoy this elegant appetizer or main course with your family and friends!