mushroom and leek strudel
No Image
This was devised to use up some leeks that were near "end of life" in the veggie bin, but could be done with just about any non-starchy vegetable, even already cooked ones. You can make it in advance, cool on a rack to prevent bottom from getting soggy, and freeze or reheat it.
►
yield
2 strudels, each making about 8 slices
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For mushroom and leek strudel
-
2leeks, white and light green parts quartered and sliced thin
-
3good size cloves of garlic, minced
-
10 ozmushrooms, sliced (i used regular button, but any kind is good)
-
4scallions. trimmed and sliced thin
-
1large shallot, sliced thin
-
4 Tbspolive oil
-
kosher salt and freshly ground black pepper to taste
-
1 boxpepperidge farm frozen puff pastry
-
1 tspdried tarragon, or 1 tbsp chopped fresh
How To Make mushroom and leek strudel
-
1Defrost puff pastry at room temperature 20-25 minutes. Do not defrost longer because pastry will stick to itself.
-
2Line baking sheet with parchment paper. Brush with olive oil. Open pastry sheets and brush with olive oil.
-
3Heat 3 Tbsp olive oil in saute pan over medium high heat until shimmering. Reduce heat to medium
-
4Saute vegetables together until soft.
-
5Add salt and pepper to taste, and tarragon.
-
6Add a pile of vegetable filling to middle section of each sheet of puff pastry. Fold over edges and pinch ends closed. Brush with olive oil.
-
7Bake 350 for 40 minutes, until deep brown and flaky. Let sit at room temperature 10 minutes before cutting with a serrated knife to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Mushroom and Leek Strudel:
ADVERTISEMENT
ADVERTISEMENT