Description

Mushroom and leek strudel is a savory, flaky pastry dish filled with sautéed mushrooms, caramelized leeks, and aromatic herbs. Inspired by traditional Austrian and Central European strudels, this dish replaces sweet fillings with an earthy, umami-rich combination of mushrooms and leeks. It’s wrapped in buttery puff pastry or delicate phyllo dough and baked until golden and crispy.

Perfect as a vegetarian main course, appetizer, or brunch dish, this strudel pairs well with fresh salads, creamy sauces, or a glass of white wine. The recipe can be easily customized with different cheeses, proteins, and herbs, making it a versatile and elegant meal option.

Ingredients

Scale

2 tablespoons butter (unsalted)
1 large leek (chopped)
2 pounds mushrooms (chopped)
2 cloves garlic (minced)
¼ cup white wine
½ cup heavy cream
2 tablespoon fresh parsley (minced)
¼ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
12 sheets phyllo dough
¾ cup butter (unsalted, melted)
4 tablespoon Parmesan cheese (grated)

Instructions

In a large skillet, heat the 2 tbsp of butter over medium-high heat. Add the leeks and mushrooms and cook and stir until mushrooms are lightly browned and leek is tender; about 5 minutes.
Add garlic, wine and cream; cook for a couple more minutes until all the liquid is almost evaporated. Stir in parsley and season with salt and pepper. Remove from pan and let cool completely.
Preheat oven to 375℉.
Place one sheet of phyllo dough on a work surface; brush with melted butter. Layer with 5 additional phyllo sheets, brushing each layer with butter. Keep remaining phyllo dough covered with a damp towel or with plastic wrap to prevent it from drying out.
Spoon half of the mushroom and leek mixture down center third of phyllo dough to within 1 inch of ends. Sprinkle filling with 2 tbsp cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side.
Transfer to a parchment paper lined baking sheet, 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.

Notes

1. Choosing the Right Mushrooms

Cremini or shiitake mushrooms add a deep umami flavor.
Button mushrooms are milder but work well if paired with herbs and cheese.
Wild mushrooms like chanterelles or porcini enhance the dish with a gourmet touch.

2. Prepping the Leeks

Leeks trap dirt between their layers—rinse thoroughly in water after slicing.
Cook them slowly over medium heat for a sweet, caramelized taste.

3. Preventing a Soggy Strudel

Sauté mushrooms and leeks properly to remove excess moisture.
Cool the filling before adding it to the pastry.
Use a hot oven (375°F/190°C) to ensure crispiness.

4. Customization Ideas

Add cheese (feta, goat cheese, or parmesan) for creaminess.
Include walnuts or pine nuts for crunch.
Use vegan butter and dairy-free cheese for a vegan version.

5. Storage & Reheating

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Reheat in the oven or air fryer for maximum crispiness—avoid microwaving.