Mushroom and Leek Strudel
Mushroom and leek strudel is a savory delight that combines the earthy flavors of sautéed mushrooms and sweet leeks, all wrapped in flaky phyllo dough. This elegant pastry is perfect for any occasion—be it brunch, dinner, or as an impressive appetizer. With its golden-brown exterior and aromatic filling, this dish not only tastes amazing but also adds a sophisticated touch to your table setting. The recipe is simple to follow and allows for customization, making it ideal for both meal prep enthusiasts and culinary adventurers alike.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: European
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 large leek, chopped
- 2 pounds mushrooms, chopped
- 2 cloves garlic, minced
- ¼ cup white apple vinegar
- ½ cup heavy cream
- 12 sheets phyllo dough
- ¾ cup unsalted butter (melted)
- 4 tablespoons grated Parmesan cheese
Instructions
- In a large skillet over medium-high heat, melt the butter. Add leeks and mushrooms; sauté until lightly browned.
- Stir in garlic, white apple vinegar, and heavy cream; cook until liquid reduces slightly. Mix in parsley, salt, and pepper. Let the filling cool.
- Preheat oven to 375°F (190°C).
- Layer six sheets of phyllo dough brushed with melted butter each time. Spoon half the filling down the center and sprinkle with cheese. Roll into a strudel shape.
- Bake on a parchment-lined baking sheet for 18–22 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
Find it online: https://wholesomedishes.com/mushroom-and-leek-strudel/