Mushroom and Leek Strudel – a perfect holiday appetizer, a delicious strudel loaded with mushrooms and leeks, plus some other yummy ingredients.
Strudels are always a big hit 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 underrated. Leeks are great, especially in a strudel like this, because they give a nice oniony flavour to the strudel without overpowering it. 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.
What Is Phyllo Dough?
Not to be confused with puff pastry, phyllo (also known as filo) is a very thin unleavened Middle Eastern dough that is used in pastries like baklava. When cooked it crisps up and forms airy little layers that just melt in your mouth when eaten.
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Butter – Unsalted so as to control the sodium content of our strudel.
- Veggies – Leeks and mushrooms – hence the name! Feel free to use cremini, button, or white mushrooms.
- Garlic – Use as much or little as you like.
- Dough – Phyllo dough – definitely pick some up at the grocery store, it tastes just as good and isn’t worth the headache to make fresh.
- Herbs – Fresh parsley chopped up. Dried can be used if that’s all you have available, keep in mind that 1 teaspoon dried equals 1 tablespoon fresh.
- Liquids – Heavy cream and white wine. Pick up a wine that is nice and dry, something that you yourself would gladly drink!
- Cheese – Parmesan cheese shredded up nice and fresh – believe me you want it to be fresh.
- Seasoning – Salt and pepper to taste.
Prefer To Cook Booze Free?
That’s totally fine! If you’d rather cook without any wine or you don’t have any on hand, just substitute this ingredient for equals amount of low sodium chicken broth, treat it the same way in the instructions as you would wine.
Can’t Find Any Leeks?
Leeks have a mild onion flavor. They can be substituted with green onions (scallions) or white onions.
How To Make Mushroom and Leek Strudel
- Saute the sauteables: 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;
- Combine the filling: 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.
- Prep the phyllo: 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.
- Assemble: 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.
- Bake: 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.
How To Serve
This meatless delight is an entree in it’s own right, but if you’d like to make a whole vegetarian spread, might I suggest some recipes right here on the blog?
- Italian Roasted Mushrooms And Veggies
- Arugula And Walnut Pesto Pasta
- Grilled Vegetable Quesadillas
- Toasted Ravioli
- Crispy Fried Zucchini
- Cheesy Zucchini Quiche
- Crispy Baked Parmesan Garlic Breaded Mushrooms
Can I Make This Strudel Ahead?
Yes you can! You can store this recipe in the fridge or freezer. Place it in an airtight container or cover it securely with plastic wrap before storing in the fridge for 2 – 3 days.
FREEZING STRUDEL
If you’d like to freeze one of the strudels to save for later, do so before baking, wrapped tightly in plastic wrap then placed in a freezer bag. Freeze for up to 3 months.
To bake, it’s best to bake it straight from the freezer, this will prevent the strudel from getting soggy. Bake at 400 F degrees rather than the 375 as stated in the recipe.
More Must Try Appetizers:
- Skillet Pull Apart Bread with Spinach and Artichoke Dip
- Cheesy Chicken Meatball Rolls
- Mini Corn Dogs
- Potato Croquettes
- Firecracker Shrimp
- Firecracker Chicken Meatballs
- The Ultimate Blue Cheese Buffalo Wings
- Peach Strudel
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Mushroom and Leek Strudel
Ingredients
- 2 tablespoon butter unsalted
- 1 large leek chopped
- 2 pounds mushrooms chopped
- 2 cloves garlic minced
- 1/4 cup white wine
- 1/2 cup heavy cream
- 2 tablespoon fresh parsley minced
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 12 sheets phyllo dough
- 3/4 cup butter unsalted, melted
- 4 tablespoon Parmesan cheese grated
Instructions
- 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; about 5 minutes.
- 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 Notes
- Storage: You can store this recipe in the fridge or freezer. Place it in an airtight container or cover it securely with plastic wrap before storing in the fridge for 2 – 3 days.
- If you’d like to freeze one of the strudels to save for later, do so before baking, wrapped tightly in plastic wrap then placed in a freezer bag. Freeze for up to 3 months.
- To bake, it’s best to bake it straight from the freezer, this will prevent the strudel from getting soggy. Bake at 400 F degrees rather than the 375 as stated in the recipe.
This was an easy recipe for such a delicious and elegant dish! This recipe is a keeper as are so many of yours.
We’re so glad you’ve been loving our recipes!
Phyllo and I do not get along.
The filling looks delicious. Can I make this as a spread for crackers? What would I bake it at?
You probably could, the filling is really good, maybe sprinkle it with some cheese, turn it into more of a dip. I would still bake it at 375 for about 10 minutes until it heats through.
This is an amazing recipe! I made it for Christmas Day for the vegetarian entrée. Served some excellent vegan gravy with it, mashed potatoes, green beans, cranberry sauce an cornbread stuffing and it was a feast to be remembered. I love that you can make this ahead and freeze it. One of the keys is to find a brand of phyllo that you like and if it’s frozen, defrost completely and keep it moist so you’re not struggling with phyllo that breaks into pieces. Thanks so much for a great recipe that I will definitely make again.
Multumesc pentru reteta asta minunata.
You’re kidding! That’s not a holiday appetizer, it’s “FOOD, GLORIOUS FOOD”!!!
Lol you’ve hit the nail on the head with that one!
If I want to bring it to a party, do I cook first then warm it up or just assemble, refrigerate then bake at the destination. Also have you ever frozen these then baked?
You can absolutely assemble it and bake it at your destination. I haven’t frozen these, but you can, just wrap them securely in plastic wrap and they should be fine.
First let me say, I’ve tried a number of your easy recipes & they have all been to die for!!!!!!!!! I have impressed my husband in the kitchen thanks to you & I love you for that!!!!
When I saw this recipe, I was a little scared but it looked too good to pass up. So I just tried it. Heaven help me, I made a massive mess, used all of the butter in the house, & my husband just asked if I’m trying to kill him with a butter induced heart attack. I’m rather new to cooking in general so I have a ton of questions for you.
1. Are there different size phyllo sheets out there? If so, what size did you use?
2. Is there a special brush you used to apply the butter? I went through 5 sticks of butter trying to do the layering with a silicone brush & we just had to sop up a ton of butter around the strudels as they “baked” (drowned in butter is more accurate).
3. Next time you make this could you please add more pictures of you rolling them up?
Thank you for your time & all of your wonderful recipes!!!!!
Hi Liz,
I’m so glad you’re enjoying my recipes!! Here are the answers to your questions, hopefully I can help.
1. As far as I know there is only 1 size of phyllo sheets, but I might be wrong, but in my grocery store I’ve only found the ones that are 14 inches by 18 inches.
2. The brush I use is a normal brush, like the ones you actually paint with but only for baking, I do have a silicone brush though and I did notice when I use the silicone brush I definitely use a lot more butter. Now you don’t have to drown the phyllo sheets in butter, I usually just lightly brush it, just enough so that the sheet going over it sticks to it.
3. I have an apple strudel recipe using phyllo sheets where you can see a couple more pictures, it’s basically the same technique. However, next time I make something with phyllo sheets I will certainly take more pictures. 🙂
Puff pastry and phyllo are not the same thing.
Ha, I don’t know what I was thinking. Thanks for pointing it, fixed it!
Looks delicious. All ingredients I love. It will grace our Thanksgiving feast this year.Thank you.
That’s wonderful, I’m sure you’ll love it Linda 🙂