Best Mushroom Leek Strudel Recipes

MUSHROOM & LEEK STRUDEL

Mushroom & Leek Strudel image

This elegant hors d'oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole wheat phyllo. -Lisa Diehl, Edina, Minnesota

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield 2 strudels (12 slices each).

Number Of Ingredients 14

Ingredients

2 tablespoons butter, divided
2 pounds fresh mushrooms, finely chopped, divided
1 medium leek (white portion only), chopped, divided
2 garlic cloves, minced
1/4 cup white wine
1/4 cup heavy whipping cream
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
ASSEMBLY:
12 sheets phyllo dough (14x9 inches)
3/4 cup butter, melted
4 tablespoons grated Parmesan cheese, divided

Steps:

In a large skillet, heat 1 tablespoon butter over medium-high heat. Add half 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., Stir in wine and cream; cook 1-2 minutes or until liquid is almost evaporated. Stir in herbs, salt and pepper. Remove from pan; cool completely., Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Spoon half of the mushroom mixture down center third of phyllo dough to within 1 in. of ends. Sprinkle filling with 2 tablespoons cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side., Transfer to a parchment-lined 15x10x1-in. baking pan, seam side down. Brush with butter. Repeat with remaining ingredients for second strudel. Bake 18-22 minutes or until golden brown., Let stand 10 minutes before slicing. Serve warm.

Nutrition Facts : Calories 100 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 135mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

MUSHROOM AND LEEK STRUDEL

Mushroom and Leek Strudel image

This was devised to use up some leeks that were near "end of life" in the veggie bin, but could be done with just about any non-starchy vegetable, even already cooked ones. You can make it in advance, cool on a rack to prevent bottom from getting soggy, and freeze or reheat it.

Provided by Andrea M

Categories Vegetable Appetizers

Time 1h

Number Of Ingredients 9

Ingredients

2 leeks, white and light green parts quartered and sliced thin
3 good size cloves of garlic, minced
10 oz mushrooms, sliced (i used regular button, but any kind is good)
4 scallions. trimmed and sliced thin
1 large shallot, sliced thin
4 Tbsp olive oil
kosher salt and freshly ground black pepper to taste
1 box pepperidge farm frozen puff pastry
1 tsp dried tarragon, or 1 tbsp chopped fresh

Steps:

1. Defrost puff pastry at room temperature 20-25 minutes. Do not defrost longer because pastry will stick to itself.
2. Line baking sheet with parchment paper. Brush with olive oil. Open pastry sheets and brush with olive oil.
3. Heat 3 Tbsp olive oil in saute pan over medium high heat until shimmering. Reduce heat to medium
4. Saute vegetables together until soft.
5. Add salt and pepper to taste, and tarragon.
6. Add a pile of vegetable filling to middle section of each sheet of puff pastry. Fold over edges and pinch ends closed. Brush with olive oil.
7. Bake 350 for 40 minutes, until deep brown and flaky. Let sit at room temperature 10 minutes before cutting with a serrated knife to serve.