Mushroom Strudel with Leeks and Parmesan Cheese Recipe
This Mushroom Strudel with Leeks and Parmesan Cheese is a savory, flaky pastry perfect for an elegant appetizer or main course. It features a rich filling of cremini and shiitake mushrooms, sautéed with sweet leeks and fresh garlic, all wrapped in buttery phyllo dough and baked to golden perfection. The addition of Parmesan cheese adds a delightful umami depth, making this dish both comforting and impressive for any occasion.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Pastry
- 1 package frozen phyllo pastry (thawed overnight in refrigerator)
- 1/2 cup unsalted butter (melted, for brushing)
- 1 large egg (beaten, for egg wash)
Filling
- 8 ounces cremini or baby Bella mushrooms (thinly sliced)
- 4 ounces shiitake mushrooms (thinly sliced)
- 1 large leek (light green and white parts only, thinly sliced and well cleaned)
- 3 cloves fresh garlic (minced)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter (for sautéing)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the filling: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced leeks and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Sauté the mushrooms: Add the cremini and shiitake mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and it evaporates, about 10-12 minutes. Season with salt and pepper. Remove from heat and let the mixture cool slightly.
- Mix with cheese: Once the mushroom and leek mixture is cool enough, stir in the grated Parmesan cheese. Adjust seasoning if needed.
- Prepare the phyllo pastry: Lay out one sheet of phyllo pastry on a clean surface. Brush generously with melted butter. Layer another sheet on top and brush with butter. Repeat until you have 6-8 layered sheets.
- Assemble the strudel: Spoon the mushroom filling along one edge of the phyllo stack, leaving a 1-inch border. Carefully roll the phyllo over the filling, tucking in the sides to enclose the filling fully and create a log shape.
- Apply egg wash: Place the strudel seam side down on a baking sheet lined with parchment paper. Brush the top and sides with beaten egg to achieve a golden finish when baked.
- Bake the strudel: Preheat the oven to 375 degrees Fahrenheit. Bake the strudel for 25-30 minutes until the pastry is crisp and golden brown.
- Serve: Remove from oven and let rest for 5 minutes before slicing. Serve warm as an appetizer or main course.
Notes
- Ensure the leeks are thoroughly cleaned to remove all dirt and grit.
- Use room temperature phyllo sheets to prevent cracking and breaking.
- Butter each layer of phyllo generously for a flaky, rich crust.
- Allow the filling to cool before assembling to prevent soggy pastry.
- Variations: Substitute Parmesan with Gruyere or Pecorino for a different flavor profile.
- Make ahead tip: Assemble the strudel and refrigerate for up to 4 hours before baking.
