Mushroom Strudel with Leeks and Parmesan Cheese Recipe
This Mushroom Strudel with Leeks and Parmesan Cheese is a savory, flaky pastry filled with a flavorful mixture of cremini and shiitake mushrooms, sautéed leeks, garlic, and aromatic herbs. Enveloped in crisp phyllo dough brushed with butter, this elegant strudel combines earthy mushroom flavors with rich Parmesan cheese for a perfect appetizer or main dish that impresses at any meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Scale
Pastry
- 12 sheets phyllo pastry, thawed
- 12 tablespoons butter, melted
- 1 large egg, beaten
Filling
- 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
- Prepare the Filling: Melt 4 tablespoons of butter in a large skillet over medium heat. Add the sliced cremini and chopped shiitake mushrooms, cooking until the mushrooms release their moisture and begin to brown, about 7-10 minutes.
- Sauté Leeks and Garlic: Add the thinly sliced leeks and minced garlic to the skillet with the mushrooms. Continue to cook, stirring occasionally, until the leeks soften and everything is fragrant, approximately 5 more minutes. Season with salt and freshly ground black pepper to taste. Remove the skillet from heat and stir in the grated Parmesan cheese and chopped parsley. Set the filling aside to cool slightly.
- Prepare Phyllo Sheets: Lay one sheet of phyllo pastry on a clean, dry surface and brush it lightly with melted butter. Repeat this process layering 6 sheets, brushing each sheet with butter before placing the next on top. This layering creates a crisp, flaky crust when baked.
- Assemble the Strudel: Spread the cooled mushroom and leek filling evenly along one edge of the layered phyllo sheets. Carefully roll the phyllo from the filled edge into a tight log, folding in the sides as you go to enclose the filling, creating a neat strudel shape. Place the strudel seam-side down on a baking sheet lined with parchment paper.
- Brush and Egg Wash: Brush the assembled strudel generously with the beaten egg to give the pastry a beautiful golden finish during baking.
- Bake the Strudel: Preheat your oven to 375°F (190°C). Bake the strudel on the middle rack for 30-35 minutes, or until the phyllo is golden brown and crisp. Remove from the oven and allow to rest for 5-10 minutes before slicing and serving.
Notes
- Ensure the filling is cool before assembling the strudel to prevent the phyllo dough from becoming soggy.
- Phyllo pastry dries out quickly, always keep unused sheets covered with a damp kitchen towel while working.
- For a vegan version, substitute butter with plant-based margarine and use a flax egg or omit the egg wash.
- Serve warm with a side salad or a light dipping sauce such as a garlic aioli or herb yogurt.
Keywords: mushroom strudel, phyllo pastry, leek, parmesan cheese, savory strudel, vegetarian appetizer
