Mushroom Leek Strudel Recipes

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SAVORY FILO STRUDEL WITH MUSHROOMS, LEEKS AND FETA

A delicious way to start a holiday meal or dinner party and a wonderful light lunch to have along side a green salad.

Provided by Marilena Leavitt

Categories     Appetizers

Time 1h

Yield 4

Number Of Ingredients 12



Savory Filo strudel with Mushrooms, Leeks and Feta image

Steps:

  • In a heavy skillet "dry sauté " the mushrooms (no oil, high heat), until you hear a popping sound in the pan. Add the butter and stir in the leeks and cook until tender. Then add the shallots and the garlic, the salt and the pepper. Sauté for a few more minutes, then add the tarragon. Once everything has a nice color, remove from heat and let the mixture cool.
  • Preheat oven to 375° F.
  • Place one filo sheet on your work surface. Brush it with some olive oil. Top with a second filo sheet, brush with some olive oil and repeat with a third and forth sheet of filo. Sprinkle the cheese along one long side of the filo, about one inch in from the edge. Spoon the leek mixture over the cheese. Fold the short ends over. Starting at the long, filled side, roll the filo up firmly but not too tightly. Place the roll, seam side-down on a baking sheet, lined with parchment paper. Brush it with some more olive oil and sprinkle with some flaky sea salt. Using a long sharp knife, score the top of the strudel through the filo, making several evenly spaced cuts, about an inch wide.
  • Bake for 20-30 minutes or until lightly brown.
  • If you are making the optional drizzling sauce, place the balsamic vinegar and the honey in small, heavy saucepan and bring to a boil over medium heat until reduced to about 4 TBSP. This will take about 10 minutes. Set it aside and let it cool completely.
  • Using a serrated knife, cut the slightly cooled strudel at the score marks into several rounds. Drizzle the balsamic reduction onto each of four plates. Center a few slices of the strudel over the syrup on each plate and serve.

8 oz. Cremini mushrooms, chopped
2 TBSP. butter
1 cup leeks, chopped
3 medium shallots, thinly sliced
3 cloves garlic, minced
--- ---- salt & pepper, to taste
1 tsp. dried tarragon
⅔ cup feta cheese, crumbled
1 16 oz. package of thin filo pastry (you will use only part of it)
---- ---- olive oil for brushing
½ cup balsamic vinegar
2 TBSP. honey

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



Mushroom & Leek Strudel image

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.

2 tablespoons butter, divided
2 pounds fresh mushrooms, finely chopped, divided
1 medium leek (white portion only), chopped, divided
2 garlic cloves, minced
1/4 cup white wine
1/4 cup heavy whipping cream
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
ASSEMBLY:
12 sheets phyllo dough (14x9 inches)
3/4 cup butter, melted
4 tablespoons grated Parmesan cheese, divided

LEEK, MUSHROOM & GOAT'S CHEESE STRUDELS

This low-fat, vegetarian recipe reminds us that pastry doesn't have to be an indulgence

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 7



Leek, mushroom & goat's cheese strudels image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the leeks and stock into a large pan, then cover and cook for 5-8 mins until starting to soften. Add the mushrooms, cover again and cook for 3 mins, then remove the lid and continue to cook until the juices have evaporated. Tip the veg onto a large plate to cool slightly.
  • For each strudel, lightly brush half of each filo sheet with some olive oil. Fold the un-brushed side over to make a smaller sheet, 2 layers thick. Brush the edges with a little more oil, then spoon a quarter of the veg along one edge. Crumble over a quarter of the cheese, fold over the pastry edges, then roll up to seal in the filling.
  • Put the strudels on a baking tray, brush with any remaining oil and scatter over the poppy seeds. Bake for 25 mins until crisp and golden brown.

Nutrition Facts : Calories 213 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.52 milligram of sodium

500g leeks , thinly sliced
150ml low-sodium vegetable stock
175g chestnut mushroom , sliced
4 large sheets filo pastry
1 tbsp olive oil
85g soft-rinded goat's cheese or vegetarian alternative
1 tsp poppy seeds

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