Mushroom and Leek Strudel
Mushrooms and leeks pair up wonderfully in this tasty Mushroom and Leek Strudel.
1/4 cup plus 1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, finely chopped
2 pounds leeks, white part only, cleaned and sliced
1 pound shiitake or Portobello mushrooms, sliced
1/2 cup vegetable stock or water
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon anise seeds, crushed
1/4 teaspoon caraway seeds, crushed
Salt and freshly ground pepper to taste
4 sheets frozen phyllo dough, thawed
Heat 1 tablespoon olive oil in a large pot over moderate heat.
Saute the onions and garlic until tender but not brown, about 5 minutes. Add the leeks, mushrooms, liquid, seeds, salt, and pepper to the pot and bring to a boil. Reduce the heat and simmer covered for 15 minutes. Remove from the heat and allow to cool to room temperature.
Lay one sheet of phyllo dough on a clean dish towel and brush with olive oil. Lay another sheet on top and brush with olive oil. Repeat with remaining sheets. Spread the filling mixture along the long edge of the pastry, about 3 inches from the edge. Fold the edge of the pastry over the filling and roll it up, using the towel to help in the rolling.
Lay seam side down on a lightly oiled baking sheet and brush the top with olive oil. Bake in a preheated 350 degree oven about 30 minutes, until golden brown. Remove from oven and let stand 5 minutes before cutting.
Recipe makes 4 to 6 servings.