Mushroom And Leek Strudel Recipe

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Mushroom and Leek Strudel

Andrea M

By
@Snorkelbum

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.


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Serves:

2 strudels, each making about 8 slices

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

2
leeks, white and light green parts quartered and sliced thin
3
good size cloves of garlic, minced
10 oz
mushrooms, sliced (i used regular button, but any kind is good)
4
scallions. trimmed and sliced thin
1
large shallot, sliced thin
4 Tbsp
olive oil
kosher salt and freshly ground black pepper to taste
1 box
pepperidge farm frozen puff pastry
1 tsp
dried tarragon, or 1 tbsp chopped fresh

Directions Step-By-Step

1
Defrost puff pastry at room temperature 20-25 minutes. Do not defrost longer because pastry will stick to itself.
2
Line baking sheet with parchment paper. Brush with olive oil. Open pastry sheets and brush with olive oil.
3
Heat 3 Tbsp olive oil in saute pan over medium high heat until shimmering. Reduce heat to medium
4
Saute vegetables together until soft.
5
Add salt and pepper to taste, and tarragon.
6
Add 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.
7
Bake 350 for 40 minutes, until deep brown and flaky.
Let sit at room temperature 10 minutes before cutting with a serrated knife to serve.

About this Recipe

Main Ingredient: Vegetable
Regional Style: French