Mushrooms, leeks and ricotta strudel

Author: Les Cultures de chez nous
Strudel aux champignons, aux poireaux et à la ricotta
Preparation 15
Baking 45
Portions 4
Freezing No


  • 30 ml (2 tablespoons) of butter
  • 30 ml (2 tablespoons) of olive oil
  • 340 g (almost 12 oz) of minced Swiss brown mushrooms (1½ package)
  • 5 minced shallots
  • 20 g (2/3 oz) of dried girolles, rehydrated into 160 ml (2/3 cup) of warm water
  • 180 ml (3/4 cup) of ricotta
  • 30 ml (2 tablespoons) of breadcrumbs
  • Salt and pepper up to taste
  • 500 ml (2 cups) of minced leeks
  • 60 ml (1/4 cup) of water
  • 500 ml (2 cups) of minced white Swiss chard leaves
  • 4 chopped garlic cloves
  • 60 ml (1/4 cup) of melted butter
  • 4 phyllo pastry sheets
  • 15 ml (1 tablespoon) of sesame seeds
  • 1/2 package of 245 g (almost 8 oz) of garlic and herbs flavored Boursin cream cheese
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  • In a pan, heat 7,5 ml (1/2 tablespoon) of butter and 7,5 ml (1/2 tablespoon) of oil at high heat and cook 1 package of Swiss brown mushrooms for about 5 minutes until it browns. Add shallots and cook 2 minutes. Set aside in a bowl.
  • In the same pan, heat 7,5 ml (1/2 tablespoon) of butter and 7,5 ml (1/2 tablespoon) of oil and cook remaining Swiss brown mushrooms with girolles (well drained beforehand by pressing with your hands, and keep soaking water). Cook 7 minutes and pour girolles soaking water, then reduce until dry.
  • Pour in the bowl with remaining mushrooms, cool down, then add ricotta and breadcrumbs. Salt and pepper. Mix.
  • Meanwhile, in a casserole heated at medium heat, set 15 ml (1 tablespoon) of butter and 15 ml (1 tablespoon) of oil with leeks and water, and cook 10 minutes covered or until tenderness and water evaporates.
  • Add Swiss chard leaves and garlic, stir until cooked. Salt and pepper.
  • Set in a sieve and press to remove juice surplus. Set aside.
  • Preheat oven at 200 °C (400 °F).
  • Brush melted butter over a phylly sheet and add another sheet over. Repeat the same operation with remaining sheets.
  • Set mushrooms mixture at 6,25 cm (2½ inches) of the largest part of the phyllo pastry and make into a rectangle of 25 cm x 7 cm (10 inches x 3 inches).
  • Cover with leeks mixture.
  • Fold pastry over the face for the joint to be under. Slice surplus over sides and fold under. Set over a plate covered with aluminum paper, brush melted butter under the strudel and sprinkle sesame.
  • Oven bake 30 minutes and turn over at mid-cooking to be sure to have a uniform cooking.
  • Serve with preheat boursin in a pan or microwaved.

Chef's notes