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Mushroom Strudel with Leeks and Parmesan Cheese

Mushroom Strudel with Leeks and Parmesan Cheese - Pure Comfort!

Delight in this Mushroom Strudel with Leeks and Parmesan Cheese, a vegetarian delight with earthy flavors perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Dinner
Cuisine: European
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 4 sheets Phyllo pastry Thaw the sheets for easy handling.
  • 4 tablespoons Butter For pastry; olive oil makes a great dairy-free substitute.
  • 1 Egg Beaten, for brushing on top of the strudel; omit for vegan.
For the Filling
  • 8 oz Cremini or baby bella mushrooms Essential for depth of flavor.
  • 4 oz Shiitake mushrooms Can increase cremini if shiitake is hard to find.
  • 1 Leek Clean thoroughly before slicing.
  • 2 cloves Garlic Minced.
  • 1 cup Parmesan cheese Grated, with vegan option available.
  • 1/4 cup Chopped parsley Freshness and color.
  • to taste Salt Essential seasoning.
  • to taste Freshly ground black pepper Essential seasoning.

Equipment

  • Large nonstick pan
  • Baking sheet
  • parchment paper

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large nonstick pan over medium heat, melt 2 tablespoons of butter. Add the sliced leeks and sauté for 8-10 minutes until caramelized.
  3. Add the cremini and shiitake mushrooms, cooking for 5-7 minutes until their liquid has evaporated. Season with salt and pepper, then stir in the caramelized leeks.
  4. Add minced garlic, chopped parsley, and grated Parmesan cheese, stirring until the cheese melts slightly.
  5. Line a baking sheet with parchment paper and brush with melted butter.
  6. Layer 4 sheets of phyllo pastry on the baking sheet, brushing melted butter between each layer.
  7. Place the mushroom and leek mixture along one end of the phyllo and roll it up, folding in the edges to secure the filling.
  8. Repeat with remaining phyllo and filling. Brush tops with melted butter and bake for 15-20 minutes until golden and crispy.
  9. Allow to cool for a few minutes on a wire rack, slice and serve warm.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 7gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

For best results, keep phyllo covered with a damp towel while working. Let mushrooms fully release moisture to avoid soggy strudel. Experiment with cheese or add nuts for crunch.

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