MUSHROOM & LEEK STRUDEL

By brian-2

Ingredients

• 2 T. butter, divided
• 2 lb. fresh mushrooms, chopped, divided
• 1 medium leek, white part only, chopped, divided
• 2 garlic cloves, minced
• 1/4 cup white wine
• 1/4 cup whipping cream
• 2 T. minced fresh parsley
• 1 T. minced fresh thyme or 1 t. dried thyme
• 1/2 t. salt
• 1/4 t. pepper
• 12 sheets phyllo
• 1/4 cup butter, melted
• 4 T. grated Parmesan

Preparation

Step 1

In large skillet, heat 1 T. butter over medium high heat. Add half mushrooms and leeks, cook & stir until lightly brown and tender. Remove from pan and repeat with other half of mix adding garlic during last minute of cooking.. Return all to pan.
Stir in wine and cream; cook 1-2 min. or until liquid is almost gone. Stir in herbs, salt & pepper. Remove from pan, cool completely.
Preheat oven 375. Layer 5 phyllo sheets with butter. Spoon 1/2 mushroom mix down center third of sheet to within 1" of ends. Sprinkle filling with 2T. cheese. Fold up short sides and roll up. Transfer to parchment lined sheet, seam side down. Brush with butter. Repeat with remaining roll. Bake 18-22 min. until golden.