Ingredients
2 tablespoons butter2 pounds fresh mushrooms, finely chopped1 medium leek (white portion only), chopped2 garlic cloves, minced1/4 cup white wine1/4 cup heavy whipping cream2 tablespoons minced fresh parsley1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1/2 teaspoon salt1/4 teaspoon pepperASSEMBLY:12 sheets phyllo dough (14x9 inches)3/4 cup butter, melted4 tablespoons grated Parmesan cheese, divided
Preparation
In a large skillet, heat 1 tablespoon butter over medium-high heat. Add half 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.
Stir in wine and cream; cook 1-2 minutes or until liquid is almost evaporated. Stir in herbs, salt and pepper. Remove from pan; cool completely.
Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)
Spoon half of the mushroom mixture down center third of phyllo dough to within 1 in. of ends. Sprinkle filling with 2 tablespoons cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side.
Transfer to a parchment-lined 15x10x1-in. baking pan, seam side down. Brush with butter. Repeat with remaining ingredients for second strudel. Bake 18-22 minutes or until golden brown.
Let stand 10 minutes before slicing. Serve warm.
