Mushroom Phyllo Delight
1 Package Phyllo Dough (we got one roll from Trader Joe’s)
1/2 Stick Unsalted Butter
1 Container of White Chopped Mushrooms
1 Container of Crimini Mushrooms
1/2 Clove of Garlic, Minced (we love garlic so the more the merrier)
1 Small Yellow Onion Choppped
1/3 Cup Dry White Wine (we used Charles Shaw White from Trader Joe’s)
1/3 Cup Grated Parmesan Cheese
2 tbsp Lemon Juice
Salt, Pepper, Garlic Powder To Taste
1 Pastry Brush
Melt a bit of butter in a bowl. Set aside. Will be used to brush phyllo dough.
Melt 1/2 stick butter in a skillet over medium heat. Add onions and garlic and stir till browned for about 4-5 minutes. Add mushrooms and sautee for 1-2 minutes.
Pour in white wine and stir to coat well. Cook on medium heat until most of liquid is gone. Add Parmesan cheese and stir to incorporate and make sure all liquid is cooked off. Add salt, pepper and garlic power to taste. Turn off heat and set aside.
Carefully roll out phyllo dough and separate the sheets into 13″ x 18″. Work quick and separate one sheet… set aside and brush very lightly with melted butter. Place another sheet on top and brush with butter. Repeat this until you have three (3) sheets of phyllo. Lightly brush top layer with butter.
Cut the buttered stack of phyllo into equal squares. We cut two vertical and two horizontal. Place a spoonful of mushroom delight in the middle of each square.
Pinch the tops of the phyllo dough so that it remains as closed as possible when it bakes. Place bundles on a greased or parchment-lined cookie sheet.
Bake at 375 degrees for 15 minutes, or until golden brown.
Serve immediately… be careful, we couldn’t keep them from being devoured in seconds and roof of mouths were burned. A small price to pay for delicious mushroom phyllo delights.
Enjoy and let us know if you’ve enjoyed this recipe.