Mushroom Leek Wellingtons (Strudel)
You know there is always going to be one vegetarian at your holiday table (along with possibly a vegan, a gluten-free friend and a person that is kosher).
It's hard to satisfy everyone....and then there's the person who doesn't eat onions.....and the person who doesn't like MUSHROOMS! (my husband and brother).
I make enough food so everyone can partake in something. There will always be a hearty vegetable dish and salad, and something like this.
I don't like bananas or oysters, so hopefully there will be something else for me to eat at your table. ;)
This mushroom leek strudel is easy to assemble, has a wow factor and is DELICIOUS!
It looks like Beef Wellington with the mushroom duxelles, minus the meat!
It's very simple to make.
I love puff pastry, it makes everything look impressive.
You saute about a lb. of sliced mushrooms with 2 sliced leeks and fresh thyme in butter and oil on medium heat until everything is nice and browned....about 10 minutes.
At the end of cooking splash with some balsamic vinegar and kosher salt. Set aside to cool.
You can make the mushroom mixture the day before and keep in the fridge until ready to assemble your strudel.
Roll out your sheet of puff pastry and spread with some Dijon mustard.
Lay the cooled mushroom leek mixture down the side (you want to really fill it!).
Sprinkle with about 1/4 cup of freshly grated Parmesan cheese and roll into a tight log.
Lay the strudel on a parchment lined baking sheet.
Close the ends up with the tines of a fork to seal the package.
Brush all over with an egg wash.
Make a pretty design on the top. I did not cut thru the pastry to make this crosshatch pattern. But you can vent it if you like.
Bake in 375F oven for 35-40 minutes until puffed, crispy and golden.
You can bake this 1 hour before serving, it stays warm when tented with foil.
Perfect for your holiday dinner and all those pain in the butt picky eaters!!!!!