Mushroom & Leek Strudel

Name: Mushroom & Leek Strudel
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 24
Cuisine: Global
Ingredients: 177 milliliters butter, melted; 907 grams fresh mushrooms, finely chopped, divided; 2 Tbsps minced fresh parsley; 1 Tbsp minced fresh thyme or 1 teaspoon dried thyme; 2 garlic cloves, minced; 59 milliliters heavy whipping cream; 1 medium leek (white serving only), chopped, divided; 4 Tbsps grated Parmesan cheese, divided; 0 teaspoons pepper; 12 sheets phyllo dough (14x9 inches); 1 teaspoons salt; 59 milliliters white wine

Mushroom & Leek Strudel requires roughly 1 hour and 10 minutes from start to finish. This recipe makes 24 servings with 105 calories, 2g of protein, and 8g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have garlic cloves, white wine, parsley, and a few other ingredients on hand, you can make it. Mushroom and Leek Strudel, Mushroom and Leek Strudel, and Mushroom Strudel are very similar to this recipe.

Instructions

In a large skillet, heat 1 tablespoon butter over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add half of the mushrooms and leek; cook and stir until mushrooms are lightly browned and leek is tender; remove from pan. Repeat with remaining butter, mushrooms and leek, adding garlic during the last minute of cooking. Return all to pan.

Ingredients you will need

Mushrooms

Butter

Garlic

Leek

Equipment you will use

Frying Pan

Stir in wine and cream; cook 1-2 minutes or until liquid is almost evaporated. Stir in herbs, salt and pepper.

Ingredients you will need

Salt And Pepper

Cream

Herbs

Wine

Remove from pan; cool completely.

Equipment you will use

Frying Pan

Preheat oven to 375°.

Equipment you will use

Oven

Place one sheet of phyllo dough on a work surface; brush with butter.

Ingredients you will need

Filo Pastry

Butter

Layer with five additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)

Ingredients you will need

Filo Pastry

Wrap

Equipment you will use

Plastic Wrap

Spoon half of the mushroom mixture down center third of phyllo dough to within 1 in. of ends.

Ingredients you will need

Filo Pastry

Mushrooms

Sprinkle filling with 2 tablespoons cheese. Fold up short sides to enclose filling.

Ingredients you will need

Cheese

Roll up jelly-roll style, starting with a long side.

Ingredients you will need

Jelly

Roll

Transfer to a parchment paper-lined 15x10x1-in. baking pan, seam side down.

Equipment you will use

Baking Paper

Baking Pan

Brush with additional butter. Repeat with remaining ingredients.

Ingredients you will need

Butter

Bake 18-22 minutes or until golden brown.

Equipment you will use

Oven

Let stand 10 mintues before slicing.

Serve warm.

Equipment

Ingredients

Servings:

177milliliters

butter, melted 907grams

fresh mushrooms, finely chopped, divided 2Tbsps

minced fresh parsley 1Tbsp

minced fresh thyme or 1 teaspoon dried thyme 2

garlic cloves, minced 59milliliters

heavy whipping cream 1medium

leek (white serving only), chopped, divided 4Tbsps

grated Parmesan cheese, divided 0teaspoons

pepper 12sheets

phyllo dough (14x9 inches)1teaspoons

salt 59milliliters

white wine

Recommended wine: Cream Sherry, Port, Moscato Dasti

Strudel can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "