Mushroom Leek Strudel
From docjoe 15 years ago
- 60 minutes to make
- Serves 10
This strudel is a wonderful appetizer, but can be used for a great brunch when accompanied by a salad. It will also please your vegetarian friends.
Ingredients
- For filling: shopping list
- 1 Tbl. olive oil shopping list
- 1 large onion, thinly sliced shopping list
- 1 large leek, scrupulously cleaned and chopped (tender parts only) shopping list
- 6 cups sliced mushrooms (use any type you like or have) shopping list
- 2 cloves garlic, minced shopping list
- 1/2 tsp dried tyme shopping list
- 1/2 cup dry sherry shopping list
- 1 1/2 cups shredded swiss cheese (any kind) shopping list
- 1/4 cup fresh grated parmesan cheese shopping list
- 1 1/2 cup fresh bread crumbs shopping list
- For strudel: shopping list
- 1 Tbl. canola oil. shopping list
- 1 Tbl. unsalted butter shopping list
- 5 sheets phyllo dough shopping list
- 1/2 cup fresh bread crumbs shopping list
How to make it
- Make filling:
- Heat oil in a large saute pan over medium-high heat.
- Add the onion, leek, mushroom, garlic and tyme.
- Cook for 5 minutes stirring often.
- Add the sherry and cook until all the liquid evaporates
- Cool 15 minutes and then stir in both cheeses.
- Assemble:
- Preheat oven to 400 degrees.
- Line a baking pan with parchment paper, set aside.
- Combine oil and butter in a microwavable cup and microwave 25 seconds or until melted, set aside.
- Stach the phyllo near you covered by a damp (not wet) towel.
- Lay one sheet of phyllo down on a clean kitchen towel and brush with the melted butter and oil.
- Repeat process until you have all 5 sheets brushed and staked on each other (you should have a little butter mixture left over).
- Sprinkle bread crumbs down center of the top phyllo sheet.
- Place filling down the center of the phyllo about 4" wide.
- Lift up the edges of the towel and roll the phyllo dough over the strudel filling.
- Place seam side down on the prepared baking pan.
- Brush the top of the strudel with the remaining butter mixture.
- Bake for 35 minutes or until golden brown.
- Cool the strudel before cutting into 2" thick slices and serve.
People Who Like This Dish 3
- dmajor Slidell, LA
- elgab89 Toronto, CA
- lasaf St. Paul, MN
- clbacon Birmingham, AL
- docjoe Davie, FL
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