Introduction

This Mushroom Strudel with Leeks and Parmesan Cheese is a savory delight that combines earthy mushrooms, tender leeks, and sharp Parmesan wrapped in crisp phyllo pastry. It makes for an elegant appetizer or a light main dish that’s sure to impress.

The image shows a close-up of a flaky puff pastry cut in half and stacked, revealing two layers inside filled with cooked mushrooms mixed with herbs and small bits of other vegetables, colors ranging from light brown to dark brown with green flecks. The puff pastry outer layer is golden brown and crisp, with delicate, thin, flaky layers visible around the edges. In the foreground, there are additional pieces of the same pastry with mushroom filling, slightly blurred, and small mushroom slices scattered on a wooden cutting board with natural grain. Fresh green parsley leaves add a touch of color near the pastries. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 sheets phyllo pastry, thawed
12 tablespoons butter, melted
1 large egg, beaten
4 tablespoons butter
16 oz cremini or baby Bella mushrooms, cleaned and thinly sliced
6 oz shiitake mushrooms, cleaned, roughly chopped, tough stems removed
1 leek, thinly sliced and well cleaned (light green and white parts only)
4 cloves garlic, minced
½ cup grated Parmesan cheese
2 tablespoons chopped parsley
Salt and freshly ground black pepper, to taste

Instructions

Step 1: Preheat the oven to 375°F (190°C). In a large skillet, melt 4 tablespoons of butter over medium heat.
Step 2: Add the sliced cremini and shiitake mushrooms to the skillet. Cook for about 5-7 minutes until they release their moisture and begin to brown.
Step 3: Stir in the sliced leeks and minced garlic, cooking another 3-4 minutes until the leeks soften.
Step 4: Remove the skillet from the heat. Stir in the Parmesan cheese, chopped parsley, and season with salt and pepper. Let the filling cool slightly.
Step 5: Lay one sheet of phyllo on a clean surface and brush it lightly with melted butter. Repeat layering 6 sheets, brushing each with butter.
Step 6: Spread the mushroom and leek filling evenly along one edge of the layered phyllo, leaving about 2 inches free on the sides.
Step 7: Fold in the edges and carefully roll the phyllo over the filling to form a log. Place the strudel seam-side down on a baking sheet lined with parchment paper.
Step 8: Brush the strudel with beaten egg for a golden finish. Layer the remaining 6 phyllo sheets with butter the same way, wrap the strudel again for extra crispness, and brush with egg.
Step 9: Bake in the preheated oven for 30-35 minutes or until the pastry is golden and crisp.
Step 10: Let the strudel rest for 5 minutes before slicing. Serve warm or at room temperature.

Tips & Variations

Use a mix of wild mushrooms for deeper flavor and texture.
Substitute Parmesan with Gruyère for a nuttier taste.
Chop filling ingredients finely for easier rolling and even filling distribution.
If you don’t have phyllo, puff pastry can be a convenient alternative.

Storage

Store leftover strudel in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to maintain the crispness of the pastry. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a close-up of three stacked pieces of a golden-brown pastry filled with a mix of sautéed mushrooms, onions, and herbs. Each pastry piece has a flaky, crispy crust with many thin layers. Inside, the filling is dark brown and shiny with small bits of green herbs and soft, cooked vegetables visible. The pastries are placed on a light wooden surface, with some scattered cooked mushroom slices and a sprig of green herb nearby, all set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the strudel filling ahead of time?

Yes, the filling can be made a day in advance and stored in the refrigerator. Let it come to room temperature before assembling the strudel.

How do I prevent the phyllo from drying out during preparation?

Keep the phyllo sheets covered with a clean, damp kitchen towel while working to prevent them from drying and cracking.