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Mushroom & Leek Strudel

 Mushroom & Leek Strudel
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
24 ServingsPrep: 50 min. + cooling Bake: 20 min. + standing


  • 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
  • 12 sheets phyllo dough (14x9 inches)
  • 3/4 cup butter, melted
  • 4 tablespoons grated Parmesan cheese, divided


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

2 of 2

Mushroom & Leek Strudel (continued)

Directions (continued)

  • Preheat oven to 375°. Place one sheet of phyllo dough on a work
  • surface; brush with 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.)
  • 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 paper-lined 15x10x1-in. baking pan, seam side
  • down. Brush with additional butter. Repeat with remaining
  • ingredients. Bake 18-22 minutes or until golden brown.
  • Let stand 10 minutes before slicing. Serve warm. Yield: 2 strudels
  • (12 slices each).
Nutritional Facts: 1 slice equals 100 calories, 8 g fat (5 g saturated fat), 22 mg cholesterol, 135 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.