Mushroom Strudel with Leeks and Parmesan Cheese Recipe
This Mushroom Strudel with Leeks and Parmesan Cheese is a savory, flaky pastry dish featuring a rich filling of cremini and shiitake mushrooms, tender leeks, and fresh garlic, all bound together with butter and a beaten egg, and finished with fragrant Parmesan cheese. Perfect as an appetizer or a vegetarian main course, this recipe highlights earthy mushroom flavors complemented by the delicate sweetness of leeks wrapped in buttery, golden phyllo pastry.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Appetizer
- 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)
Filling
- 3 tablespoons unsalted butter
- 1 cup cremini or baby Bella mushrooms (thinly sliced)
- 1 cup shiitake mushrooms (thinly sliced)
- 1 large leek (light green and white parts only, thinly sliced and well cleaned)
- 3 cloves fresh garlic (minced)
- 1 beaten egg
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the filling: In a large skillet, melt 3 tablespoons of butter over medium heat. Add the thinly sliced cremini, shiitake mushrooms, and leeks. Cook, stirring occasionally, until the mushrooms release their moisture and the leeks become tender, about 8-10 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Season with salt and pepper. Remove from heat and allow the mixture to cool slightly.
- Assemble the strudel: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lay a clean kitchen towel on a flat surface and place one sheet of thawed phyllo pastry on it. Generously brush the phyllo sheet with melted butter. Layer 5 more sheets on top, brushing butter between each sheet carefully to avoid tearing.
- Fill and roll: Spread the mushroom and leek filling evenly along one long edge of the prepared phyllo stack, leaving about two inches at the edge. Sprinkle the grated Parmesan cheese over the filling. Carefully roll the phyllo over the filling to form a log, pressing the edges lightly to seal. Brush the outside with the beaten egg to help hold it together and give a golden finish once baked.
- Bake the strudel: Transfer the rolled strudel onto a baking sheet lined with parchment paper, seam side down. Brush the top with any remaining butter or beaten egg. Bake in the preheated oven for 30-35 minutes or until the pastry is golden brown and crisp.
- Serve: Remove from the oven and let the strudel cool for 5-10 minutes before slicing. Serve warm as an appetizer or alongside a fresh salad for a satisfying main course.
Notes
- Ensure the phyllo pastry is thawed slowly overnight in the refrigerator to prevent tearing.
- When cleaning leeks, slice them in half lengthwise and rinse under running water to remove dirt trapped between the layers.
- Use a soft brush or pastry brush to apply melted butter gently between phyllo sheets to keep them crisp and flaky.
- You can substitute Parmesan cheese with Pecorino Romano for a sharper taste.
- To make the strudel vegan, use margarine or coconut oil instead of butter, and substitute the egg wash with a plant-based milk alternative.
