Ingredients
- 2 tbsp butter
- 2 lbs fresh mushrooms, chopped
- 1 large leek, chopped
- 2 garlic cloves, minced
- ¼ cup white wine
- ½ cup heavy whipping cream
- 2 tbsp minced fresh parsley
- salt and pepper to taste
- 12 sheets phyllo dough
- ¾ cup butter, melted
- 4 tbsp Parmesan cheese, grated
- In a large skillet, heat the 2 tbsp of butter over medium-high heat. Add the leeks and mushrooms and cook and stir until mushrooms are lightly browned and leek is tender;
- Add garlic, wine and cream; cook for a couple more minutes until all the liquid is almost evaporated. Stir in parsley and season with salt and pepper. Remove from pan and let cool completely.
- Preheat oven to 375 F degrees.
- Place one sheet of phyllo dough on a work surface; brush with melted butter. Layer with 5 additional phyllo sheets, brushing each layer with butter. Keep remaining phyllo dough covered with a damp towel or with plastic wrap to prevent it from drying out.
- Spoon half of the mushroom and leek mixture down center third of phyllo dough to within 1 inch of ends. Sprinkle filling with 2 tbsp cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side.
- Transfer to a parchment paper lined baking sheet, seam side down. Brush with additional butter. Repeat with remaining ingredients. Bake 18-22 minutes or until golden brown.
- Let stand 10 minutes before slicing. Serve warm.
