MUSHROOM & LEEK STRUDEL
This elegant hors d'oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole wheat phyllo. -Lisa Diehl, Edina, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 2 strudels (12 slices each).
Number Of Ingredients 14
Steps:
- In a large skillet, heat 1 tablespoon butter over medium-high heat. Add half the mushrooms and leek. Cook and stir until mushrooms are lightly browned and leek is tender; remove from pan. Repeat with remaining butter, mushrooms and leek, adding garlic during the last minute of cooking. Return all to pan., Stir in wine and cream; cook 1-2 minutes or until liquid is almost evaporated. Stir in herbs, salt and pepper. Remove from pan; cool completely., Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Spoon half of the mushroom mixture down center third of phyllo dough to within 1 in. of ends. Sprinkle filling with 2 tablespoons cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side., Transfer to a parchment-lined 15x10x1-in. baking pan, seam side down. Brush with butter. Repeat with remaining ingredients for second strudel. Bake 18-22 minutes or until golden brown., Let stand 10 minutes before slicing. Serve warm.
Nutrition Facts : Calories 100 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 135mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
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Eric Vantiti
eric.vantiti@yahoo.comThis strudel was delicious! I would definitely recommend it to anyone.
Shakin Shaiyan
shaiyanshakin@hotmail.co.ukI made this strudel for my family and they loved it. It's a great recipe for a special occasion.
Hana Saadeldin
hsaadeldin@yahoo.comI've never made a strudel before, but this recipe was so easy to follow. I'm so glad I tried it!
Andrea
andrea7@gmail.comThis strudel was absolutely amazing! It was the perfect combination of flavors and textures.
Firdos Abebe
abebefirdos@yahoo.comI'm not sure what went wrong, but my strudel turned out soggy. I think I might have overfilled it.
Eric Maina
mainae@hotmail.frThis strudel was a bit too dry for my taste. I think I'll try adding some more liquid next time.
Katsuyku
katsuyku@yahoo.comI loved the combination of mushrooms and leeks in this strudel. It was a perfect savory dish.
Taraji Gardener
gardener-t@hotmail.comThis strudel was easy to make and tasted great. I'll definitely be making it again.
MD ALLI HOSSAIN
md.a@yahoo.comI found this recipe to be a bit bland. I added some extra herbs and spices to give it more flavor.
Ahmed ahmedkhan1234
a.ahmedkhan123433@gmail.comThis strudel was a bit too salty for my taste. I think I'll use less salt next time.
Mani Gujrati
gm9@hotmail.comI've made this strudel several times and it always turns out great. It's a perfect dish for a special occasion.
sakila Didsanayaka
sakiladidsanayaka@hotmail.comThis was a great recipe! I made it for a potluck and it was a hit. Everyone loved it.
MD. RaminMia
r_m77@yahoo.comI'm not a big fan of mushrooms, but I loved this strudel. The leeks and cheese really balanced out the flavor of the mushrooms.
Gina Harris
gina_h@aol.comI've tried many strudel recipes, and this is by far the best. The filling is flavorful and the pastry is flaky and crispy.
Taryn
taryn@aol.comI made this mushroom leek strudel last night and it was delicious! The flavors were perfect and the strudel was so flaky and light.