Mushroom and Leek Strudel

• Vegetarian

• Produce

  • 2 Garlic cloves
  • 1 Leek, large
  • 2 lbs Mushrooms, fresh
  • 2 tbsp Parsley, fresh

• Baking & Spices

  • 12 sheets Phyllo dough
  • 1 Salt and pepper

• Dairy

  • 14 tbsp Butter
  • 1/2 cup Heavy whipping cream
  • 4 tbsp Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on jocooks.com

Description

Ingredients

• 2 tbsp butter
• 2 lbs fresh mushrooms, chopped
• 1 large leek, chopped
• 2 garlic cloves, minced
• ¼ cup white wine
• ½ cup heavy whipping cream
• 2 tbsp minced fresh parsley
• salt and pepper to taste
• 12 sheets phyllo dough
• ¾ cup butter, melted
• 4 tbsp Parmesan cheese, grated

Directions

• 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;
• 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 F degrees.
• 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.