Imagine the satisfying crackle of golden phyllo pastry giving way to a warm, savory filling that’s bursting with earthy flavor and a touch of cheesy richness. That’s the pure comfort you get from Mushroom Strudel with Leeks and Parmesan Cheese, a dish that elegantly combines simple ingredients to create something truly special. It’s the perfect centerpiece for a cozy dinner with friends or a fancy weekend brunch—impressive, yet surprisingly easy to pull off. No matter the occasion, this Mushroom Strudel with Leeks and Parmesan Cheese has a way of making everyone at the table feel like they’re in on a delightful little secret.
Ingredients You’ll Need
At the heart of this recipe are kitchen staples that transform into something magical. Each ingredient, from the savory mushrooms to the crisp phyllo, plays a key role in the taste, texture, and color of Mushroom Strudel with Leeks and Parmesan Cheese. Here’s what you’ll need, with a few tips to make each component shine:
- Olive Oil: Adds depth and a fruity note that complements the earthy filling.
- Unsalted Butter: Gives both the filling and the phyllo a rich, luxurious flavor.
- Sliced Leeks: Provide a sweet, mild onion flavor and beautiful green flecks throughout the strudel.
- Minced Garlic: Lends aromatic punch, making the filling irresistibly savory.
- Chopped Mushrooms: The star of the show—choose a blend for extra complexity and a juicy, umami-packed filling.
- Salt and Black Pepper: Season every bite, enhancing all the fresh flavors.
- Dried Thyme: Earthy and slightly floral, this herb ties the vegetables together.
- Dry White Wine or Vegetable Broth: Deglazes the pan and infuses the mix with subtle acidity and depth.
- Grated Parmesan Cheese: Adds a nutty, salty complexity and melts beautifully into the filling.
- Phyllo Dough Sheets: Give the strudel its signature shatteringly crisp exterior—handle gently!
- Melted Butter for Brushing: Vital for that rich, flaky crust; don’t skimp on the brushing!
How to Make Mushroom Strudel with Leeks and Parmesan Cheese
Step 1: Prep and Sauté Your Veggies
Start by heating olive oil and a bit of unsalted butter in a large skillet over medium heat. Add the sliced leeks and give them time to soften, about 5 minutes. This is where your kitchen will start to fill with that sweet, gentle aroma. Once the leeks are tender, stir in the minced garlic and let it become fragrant—just a minute or so—setting the stage for the star ingredients.
Step 2: Cook the Mushrooms and Seasonings
Toss in your finely chopped mushrooms, salt, pepper, and thyme. As the mushrooms cook, they’ll release their moisture and concentrate their deep, earthy flavors. Be patient; wait about 8–10 minutes until everything looks browned and the pan is almost dry. This step builds the hearty base that makes Mushroom Strudel with Leeks and Parmesan Cheese stand out.
Step 3: Deglaze and Add Cheese
Pour in your dry white wine or vegetable broth, gently scraping up any flavorful bits stuck to the skillet’s bottom—these are pure gold in terms of flavor! Let the liquid mostly evaporate, then stir in the grated Parmesan cheese. The cheese will melt into the mushrooms and leeks, adding creaminess and a nutty bite, officially turning your mixture into strudel-worthy filling.
Step 4: Assemble the Phyllo Dough
Working with phyllo is easier than you think—just move confidently and have your melted butter ready. Lay out one sheet of phyllo on a clean surface and brush it lightly with the melted butter. Repeat, stacking and brushing, until you’ve used all four sheets. This layering gives the Mushroom Strudel with Leeks and Parmesan Cheese its irresistible crunch.
Step 5: Fill, Roll, and Bake
Spoon your cooled mushroom-leek mixture along the long edge of the phyllo stack, then roll it up tightly like a log, making sure to tuck in the sides as you go. Place your strudel seam-side down on a parchment-lined baking sheet and brush the top with a little more melted butter. Bake at 375°F (190°C) for 25–30 minutes until deeply golden and crisp. Let rest for at least 5 minutes before slicing into generous pieces.
How to Serve Mushroom Strudel with Leeks and Parmesan Cheese
Garnishes
Brighten up your strudel slices with a light shower of freshly grated Parmesan or a sprinkle of chopped parsley. A few extra thyme leaves make a lovely aromatic finish, and for a splash of color, some microgreens or thinly sliced chives add that chef’s touch.
Side Dishes
Mushroom Strudel with Leeks and Parmesan Cheese pairs beautifully with a crisp green salad tossed in a lemony vinaigrette or a bowl of vibrant tomato soup. For a heartier meal, serve alongside roasted root vegetables or a steaming dish of buttery mashed potatoes.
Creative Ways to Present
Consider slicing the strudel into small rounds for an appetizer platter or nestling hefty slices atop a bed of arugula for an elegant main course. For a brunch gathering, serve with poached eggs and little pots of herbed crème fraîche on the side. Mushroom Strudel with Leeks and Parmesan Cheese can steal the show just about anywhere on the menu!
Make Ahead and Storage
Storing Leftovers
Leftover strudel is a treat! Store any extra slices in an airtight container in the refrigerator for up to 3 days. The phyllo will soften slightly, but the flavors will deepen and meld together, making each bite even more irresistible.
Freezing
You can freeze Mushroom Strudel with Leeks and Parmesan Cheese after baking. Cool the strudel completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. When you’re ready, thaw in the fridge before reheating for best results.
Reheating
To bring back the flaky magic, reheat slices in a 350°F (175°C) oven for 10–15 minutes until warmed through and crisp. The microwave works in a pinch, but the oven keeps the pastry beautifully crunchy.
FAQs
Can I make the filling ahead of time?
Absolutely! Prepare the mushroom-leek-Parmesan filling up to two days ahead and store it, covered, in the fridge. When you’re ready to bake, bring it to room temperature before assembling the Mushroom Strudel with Leeks and Parmesan Cheese.
Do I have to use Parmesan cheese?
If Parmesan isn’t your thing, try Pecorino, Gruyère, or a high-quality plant-based cheese for a vegan twist. Each brings its own character to Mushroom Strudel with Leeks and Parmesan Cheese.
How do I keep phyllo dough from tearing?
Phyllo can seem fussy, but keep it covered with a damp towel while you work and move quickly, brushing each sheet with butter. A few tears won’t matter once it’s rolled up!
Can I add other vegetables?
Definitely! Finely chopped spinach, cooked kale, or even roasted red peppers can join the mix in Mushroom Strudel with Leeks and Parmesan Cheese. Just keep the filling on the dry side to avoid soggy pastry.
Is this dish good for a holiday meal?
Mushroom Strudel with Leeks and Parmesan Cheese is a showstopper for holidays. It looks beautiful on the table, can be prepped ahead, and satisfies both vegetarians and meat-eaters alike.
Final Thoughts
If you’re looking for a dish that manages to be both impressive and soul-warming, give Mushroom Strudel with Leeks and Parmesan Cheese a whirl. It’s equal parts elegance and comfort, totally doable at home, and almost guaranteed to earn you a chorus of “oohs” and “aahs” at the table. Life’s too short for boring dinners—let this strudel bring a little magic to your next meal!
Print
Mushroom Strudel with Leeks and Parmesan Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
Indulge in the savory goodness of this Mushroom Strudel with Leeks and Parmesan Cheese. A flavorful vegetarian main course featuring a buttery phyllo dough wrapped around a delectable filling of leeks, mushrooms, and Parmesan cheese.
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cups sliced leeks (white and light green parts only)
- 2 cloves garlic, minced
- 3 cups finely chopped mushrooms (such as cremini or button)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 cup dry white wine or vegetable broth
- 1/2 cup grated Parmesan cheese
For the Strudel:
- 4 sheets phyllo dough, thawed
- 2 tablespoons melted butter for brushing
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Sauté Leeks: Heat olive oil and 1 tablespoon of butter in a large skillet. Sauté leeks until soft, about 5 minutes. Add garlic and cook for 1 minute.
- Cook Mushrooms: Add mushrooms, salt, pepper, and thyme. Cook until moisture evaporates, about 8–10 minutes. Deglaze with wine or broth.
- Add Parmesan: Remove from heat, stir in Parmesan cheese.
- Assemble Strudel: Layer phyllo sheets with butter. Spoon mushroom mixture, roll like a log, and bake seam-side down until golden brown.
- Rest and Serve: Let rest for 5 minutes before slicing.
Notes
- You can substitute shallots for leeks or add cream cheese for extra richness.
- For a vegan version, omit the Parmesan or use a plant-based alternative.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
