Mushroom Leek Strudel

Mushroom Leek Strudel

A hearty mushroom reduction wrapped in flaky dough...YUM! To simplify your shabbos prep you can make the filling the day before and keep it chilled in the fridge. Then roll the filling in the dough and bake erev shabbos. Also please note that I am giving you two options for the dough -- a healthier choice that is a little more work,or a quicker choice
that is made from white flour. It's up to you!

For The Filling You'll Need:
1 tsp olive oil
2 cloves of garlic, finely minced
(no cheating -- put that jar away and use the fresh stuff!)
2 leeks rinsed well and sliced thin
3 cups mushrooms (you can use white button mushrooms but portobellos work even better)
Soy sauce
Olive Oil for brushing


For The Dough You'll Need EITHER
Puff Pastry Dough (I recommend the Pepperidge Farm in the 14oz box)
OR
Whole-grain breadcrumbs PLUS whole wheat or spelt phyllo dough (It's a healthier choice, but a bit more work and it falls apart more easily. If you choose to use phyllo, remember to put it in the fridge to defrost 6-8 hours before you use it!)


To make the filling:
Heat the oil in a pan over medium heat. Add the garlic and cook for just one minute. Add the leeks and a dash of soy sauce and cook, stirring until bright green and wilted (about 5minutes).
Stir in the mushrooms, season lightly with soy sauce and cook until wilted and starting to reduce. It will take 5-8 minutes. Then reduce the heat to medium-low, cover and cook for 20 minutes, stirring frequently. The vegetables will get soft and dark. Remove the cover and allow any remaining liquid to cook off. Transfer to a
bowl or tupperware-like container and allow to cool (chill overnight if you want to wrap the next day and bake
right before shabbos)


Prepare to Bake:
Preheat the oven to 375F. Place a piece of parchment on a baking sheet.
(Trust me, parchment is key here because it will help you be able to transfer the strudel to a serving platter without it breaking all over the place!)


If Using Phyllo Dough:
Lay a sheet of phyllo on a dry work surface. Brush lightly with oil and sprinkle with breadcrumbs. Repeat with 4 more pieces of phyllo (and if anyone out there knows how to salvage the rest of the box -- let me know! They don't seem to refreeze well!)
Follow the directions for "filling the strudel" below


If Using Puff Pastry Dough:
Allow the dough to thaw (about 20-30 min) open it up and follow the direction for "Filling The Strudel" below.


Filling the strudel:
Spread the cooled filling along a short side of the layered phyllo pastry. Quickly and gently roll up the strudel, jelly roll style, turn the ends under and transfer to the baking sheet, seam side down. Cut slits in the strudel with knife,
marking the slices. Brush lightly with oil. Bake about 30 minutes Please leave out the pepper if you have a sensitive stomach
.
This recipe is adapted from Cooking The Whole Foods Way by Christina Pirello.

Originally found here

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