Mushroom and Leek Strudel – a perfect holiday appetizer, a delicious strudel loaded with mushrooms and leeks, plus some other yummy ingredients.
I have to tell you I used to be scared of using phyllo sheets. You can make the most fancy looking appetizers, pies and strudels ever. Phyllo pastry is where it’s at. Trust me here, speaking from experience. I have a few phyllo recipe, and I really hope you try making some. Don’t be afraid of phyllo sheets, if you treat it right, it will treat you right and give you something delicious in return.
Now that you know I love this stuff, I must also tell you how much I love strudels. Strudels are big at my house. We love all types of strudels; poppy seed strudels, apple strudels, cheese strudels, you name it, I make it and we love to eat it. So yeah, not a virgin here at strudel making, quite the opposite my friends, well at least I like to think so.
Good thing about strudels is that they never go to waste here, even hubs loves them. Now leeks is another story, can’t say he’s a big fan of leeks, but this is where I am sneaky and don’t tell him. I told him it was just a mushroom strudel and that was the end of it. However I love leeks. I really think leeks are under rated. Leeks are great, especially in a strudel like this, because they give a nice oniony flavour to the strudel without overpowering it.
I do have some tips for you for using phyllo sheets. I usually have mine in the freezer and I take it out the night before I want to use it, you want to make sure it’s nicely thawed out before separating the phyllo sheets. As you take one from the stack, make sure you cover the rest with a damp towel, or plastic wrap, otherwise they will dry out quickly. And my last tip is embrace the phyllo, don’t be afraid of it, just be gentle with it and make sure you brush it with lots of butter.
This mushroom and leek strudel is perfect for a holiday appetizer, so if you are asked to bring something at your Thanksgiving dinner, make sure you bring these strudels and you will amaze everyone with you baking skills.
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Mushroom and Leek Strudel
- 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
- 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;
- 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.
- Preheat oven to 375 F degrees.
- 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.
- 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.
- 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.
- Let stand 10 minutes before slicing. Serve warm.
Recipe adapted from Taste of Home Magazine.