Mushroom and Leek Strudel

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

1. 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;
2. 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.
3. Preheat oven to 375 F degrees.
4. 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.
5. 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.
6. 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

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Mushroom and Leek Strudel

4.8 from 10 votes

Prep: 30 mins

Cook: 30 mins

Total: 1 hr

Author: Joanna Cismaru

Serves: 12

Print Pin Rate

Mushroom and Leek Strudel – a perfect holiday appetizer, a delicious strudel loaded with mushrooms and leeks, plus some other yummy ingredients.

Equipment

• 12-inch Cast Iron Skillet
• Aluminum Baking Sheet (2 pack)
• Parchment Paper

Ingredients

• 2 tbsp butter unsalted
• 1 large leek chopped
• 2 lbs mushrooms chopped
• 2 cloves garlic minced
• 1/4 cup white wine
• 1/2 cup heavy cream
• 2 tbsp fresh parsley minced
• 1/4 tsp salt or to taste
• 1/4 tsp pepper or to taste
• 12 sheets phyllo dough
• 3/4 cup butter unsalted, melted
• 4 tbsp Parmesan cheese grated

US Customary – Metric

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

1. 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.
2. 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.
3. 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.

Nutrition Information:

Calories: 242kcal (12%)Carbohydrates: 14g (5%)Protein: 5g (10%)Fat: 19g (29%)Saturated Fat: 11g (69%)Cholesterol: 50mg (17%)Sodium: 178mg (8%)Potassium: 286mg (8%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 751IU (15%)Vitamin C: 4mg (5%)Calcium: 40mg (4%)Iron: 1mg (6%)

Course:Appetizer

Cuisine:American

Keyword:mushroom and leek strudel, savory strudel

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