Mushroom Strudel with Leeks and Parmesan Cheese

This easy, decadent and delicious Mushroom Strudel with Leeks and Parmesan Cheese comes together easily with a simple and flavorful mushroom filling, and frozen phyllo pastry!

JUMP TO RECIPE

This site contains affiliate links to products. We may receive a commission for purchases made through these links.

Easy and delicious Mushroom Strudel with Leeks and Parmesan Cheese

This decadent, umami-packed Mushroom Strudel is a flakey, flavorful and savory pastry that's great for a fun vegetarian appetizer, Oktoberfest, or even a vegetarian main dish!

Loaded with baby bella ad shiitake mushrooms, caramelized leeks and parmesan cheese, these easy savory pastries are hard to resist!

Ingredients

• Frozen phyllo pastry. For best results, thaw in the refrigerator overnight.
• Tons of butter! You'll need to butter the pastry well, and use some to make the filling, too.
• A beaten egg, to help the strudel hold together.
• Cremini or baby Bella mushrooms, thinly sliced.
• Shiitake mushrooms. These add an extra woody flavor to the filling
• A leek, thinly sliced and well cleaned (light green and white parts only). Leeks hold onto dirt very well, so I like to remove to dark green leaves, slice them in half lengthwise with the root end intact, and run them under water to get them really clean before slicing thinly horizontally.
• Fresh garlic cloves.
• Freshly grated Parmesan cheese.
• Fresh chopped parsley. 
• Salt and freshly ground black pepper, to taste.

How to make Mushroom Strudel

Making the filling

1. Melt butter in a large nonstick frying pan over medium heat. 
2. Once butter is melted, add sliced leeks. Cook 8-10 minutes until softened and slightly caramelized. Remove to a large mixing bowl. 
3. Add all the mushrooms to the pan, and season with salt and pepper. 
4. Cook the mushrooms, stirring occasionally for 12-15 minutes, until most liquid is removed. 
5. Add the cooked mushrooms to the bowl with the leeks, and stir in parmesan, garlic and chopped parsley. 

Assembling and baking the Mushroom Strudel

1. 1. Line a cookie sheet with parchment paper, and brush lightly with melted butter so the phyllo pastry doesn’t stick. (i like to melt the butter in a small saucepan or in a microwave safe dish or liquid measure).
2. Lay out one sheet of phyllo, brush with melted butter, top with another sheet of phyllo and brush again with butter. Repeat (using in total four sheet of dough).
3. Brush edges of dough with beaten egg. 
4. Lay out ¼ of the mushroom mixture over one end of Phyllo dough, leaving about ¼” margin around. Use the parchment paper to push up the margin edge for the full length of the pastry, to create a seal around the mushrooms. 
5. Carefully roll into a strudel toward the empty end of the phyllo pastry, tucking in the end to form a sealed strudel. (Use parchment to roll and tuck the the phyllo pastry and make it easier to work with). Repeat steps 2-5 until you have 4 strudel. To make the flo dough easier to work with, cover with a damp towel.
6. Brush the top of each sealed strudel with melted butter.
7. Bake seam side down until golden brown and crisp- about 15 minutes.
8. Allow to cool about 15 minutes, then slice into 3 or 4 pieces each and serve warm or room temperature.

Substitutions and Additions

This Mushroom Strudel is easily adaptable! Here are some swaps and additions you can use to make this recipe your own!

• Use white button mushrooms, oyster mushrooms, or maitakes (aka Hen of the Woods Mushrooms)! You can use any mushrooms you like, or a medley. Any assortment of wild mushrooms would be great for this recipe!
• To cut down on the butter, you could cook the leeks in olive oil. You can also sub in vegan butter.
• For a different take, use 1 sheet of puff pastry for each strudel, instead of the 4 sheets of filo dough.
• Use thinly sliced onion or shallot in place of the leeks.

Storing and Reheating

Once cooled to room temperature, you can store the mushroom strudel in an airtight container or wrapped in aluminum foil in the refrigerator for up to 4 days.

To reheat, warm in a 350 degree oven until warmed through, or reheat for 3-4 minutes at 350 degrees in the air fryer.

Tools for the perfect Mushroom Strudel

• A large baking sheet.
• Parchment paper. This will not only make these easier to remove from the baking sheet, but they aid in rolling the strudel as well.
• A silicone brush, for the melted butter.

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.