Mushroom & Leek Strudel Recipe

Prep Time: 50 Minutes + Cooling
Bake Time: 20 Minutes
Makes: 2 Strudels (12 Slices Each)

Ingredients:
- 2 Tbsp. of Butter: Divided
- 2 Lbs. of Fresh Mushrooms: Finely Chopped, Divided
- 1 Medium Leek (White Portion Only): Chopped, Divided
- 2 Garlic Cloves: Minced
- 1/4 Cup of White Wine
- 1/4 Cup of Heavy Whipping Cream
- 2 Tbsp. of Minced Fresh Parsley
- 1 Tbsp. of Minced Fresh Thyme or 1 Tsp. of Dried Thyme
- 1/2 Tsp. of Salt
- 1/4 Tsp. of Pepper
Assembly:
- 12 Sheets of Phyllo Dough (14x9 inch)
- 3/4 Cup of Butter: Melted
- 4 Tbsp. of Grated Parmesan Cheese: Divided

Instructions:
1. In a large skillet, heat 1 Tbsp of butter over medium-high heat. Add half of 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.

2. Stir in wine and cream; cook 1 to 2 minutes or until liquid is almost evaporated. Stir in herbs, salt and pepper. Remove from pan; cool mixture completely.

3. Preheat oven to 375F. Place one sheet of Phyllo Dough on a work surface; brush with butter. Layer with five additional Phyllo sheets, brushing each layer. (Keep remaining Phyllo covered with plastic wrap and a damn towel to prevent it from drying out).

4. Spoon half of the mushroom mixture down the center third of the Phyllo dough to within 1 inch of the ends. Sprinkle filling with 2 tbsp of cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side.

5. Transfer to a parchment paper-lined 15x10x1 inch baking pan, seam side down. Brush with additional butter. Repeat with remaining ingredients. Bake for 18 to 22 minutes or until golden brown.

6. Cut into slices and serve warm.

Bon Appetit!