Mushroom & Leek Strudel
TOTAL TIME: Prep: 50 min. + cooling Bake: 20 min. + standing
YIELD: 2 strudels (12 pieces each).
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
Ingredients
-
2 tablespoons butter
-
2 pounds fresh mushrooms, finely chopped
-
1 medium leek (white portion only), chopped
-
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
Directions
-
1.
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.
-
2.
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.
-
3.
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.)
-
4.
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.
-
5.
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.
-
6.
Let stand 10 minutes before slicing. Serve warm.
Nutrition Facts
1 piece: 100 calories, 8g fat (5g saturated fat), 22mg cholesterol, 135mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 2g protein.
© 2024 RDA Enthusiast Brands, LLC