Mushroon & Leek Strudel

By khojnicki

Ingredients

• 2 tbsp butter, divided
• 2 lbs fresh mushrooms, finely chopped, divided
• 1 medium leek, chopped, divided
• 2 garlic cloves, minced
• 1/4 c white wine
• 1/4 c heavy cream
• 2 tbsp minced fresh parsley
• 1 tbsp minced fresh thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• 12 sheets of phyllo
• 3/4 c melted butter
• 4 tbsp grated parmesan cheese

Preparation

Step 1

In a large skillet, heat 1 tbsp butter over medium heat. Add half of the mushrooms and leek; cook and stir until mushrooms are lightly browned and the leek is tender; remove from pan. Repeat with the remaining butter, mushrooms and leek, adding garlic during last minute of cooking. Return all to pan.

Stir in wine and cream; cook 1-2 mins or until liquid is almost evaporated. Stir in herbs, salt and pepper. Remove from pan; cool mixture completely.

Preheat oven to 375 degrees. Place one sheet of phyllo dough on work surface; brush with butter. Layer with five additional phyllo sheets, brushing each layer.

Spoon half of the mushroom mixture down the center third of the dough. Sprinkle filling with 2 tbsp cheese. Fold up short sides to enclose filling. Roll up jelly roll style, starting with long side.

Transfer to a parchment paper lined baking pan, seam side down. Brush with additional butter. Repeat with remaining ingredients. Bake 18-22 mins or until golden brown.

Cut into slices, serve warm.