Vegetarian Strudel with Mushrooms and Leeks
This vegetarian strudel features a rich filling of mushrooms and leeks wrapped in crispy phyllo pastry, providing a delightful balance of savory flavors and textures.
Ingredients
For the strudel filling
- 16 oz cremini or baby Bella mushrooms, cleaned and thinly sliced
- 6 oz shiitake mushrooms, cleaned, roughly chopped, tough stems removed
- 1 large leek, thinly sliced and well cleaned (light green and white parts only)
- 4 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 2 tbsp chopped parsley
- Salt and freshly ground black pepper, to taste
For assembly
- 12 sheets phyllo pastry, thawed
- 12 tbsp butter, melted (for brushing)
- 1 large egg, beaten
- 4 tbsp butter (for sautéing)
Instructions
Make the filling
- Preheat oven to 400°F (200°C).
- Melt 4 tablespoons of butter in a large nonstick frying pan over medium heat.
- Add the sliced leeks and cook for about 8-10 minutes until soft and slightly caramelized. Transfer to a large mixing bowl.
- Add all the mushrooms to the pan, season with salt and pepper, and cook for about 12-15 minutes until most of the liquid evaporates.
- Combine the mushrooms with the leeks in the mixing bowl, then stir in the parmesan cheese, minced garlic, and chopped parsley. Mix well.
Assembly/Baking
- Line a cookie sheet with parchment paper and brush it lightly with melted butter.
- Lay out one sheet of phyllo pastry and brush it with melted butter. Place another sheet on top and brush with butter again. Repeat until you have used four sheets.
- Brush the edges of the dough with beaten egg to help seal the strudel.
- Spread 1/4 of the mushroom mixture over one end of the phyllo dough, leaving a 1/4 inch margin around the edges.
- Use parchment paper to help fold the edge up and seal the mushrooms. Roll toward the empty end to form a strudel and tuck in the end to seal it properly.
- Repeat steps 2-5 until all strudels are made. Cover remaining phyllo with a damp towel to keep moist.
- Brush the top of each sealed strudel with melted butter.
- Bake the strudels, seam side down, for about 15 minutes or until golden brown and crisp.
- Allow to cool for 15 minutes, slice into 3 or 4 pieces, and serve warm.
Notes
Keep phyllo dough covered to prevent it from drying out. Use enough butter for a crispy result. Don't overfill the strudels to ensure easy rolling and sealing.