Crispy Mushroom Filo Triangles Food
MUSHROOM PHYLLO STRUDEL
Crispy phyllo-based "strudel" with a simple mushroom duxelles filling. Can also be made into triangles for a party appetizer. Freezes nicely (unbaked) so you can make it ahead of time.
Provided by Tracy K
Categories Vegetable
Time 1h5m
Yield 2 strudels
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Saute mushrooms in butter and olive oil till well-softened.
- Add sherry, thyme, cream, and salt/pepper and cook till thickened.
- Lay out the phyllo sheets, brushing each sheet with melted butter.
- Cut in half so you have two equal rectangles.
- Spread half the mushroom mixture over one of your phyllo rectangles, leaving a 1-inch border around the edges.
- Fold the short side edges over the mushroom mixture and then roll the whole thing lengthwise so you have a long, fat cylinder with no mushroom filling poking out.
- Repeat with remaining mushroom mixture and the other rectangle.
- Place rectangles side-by side, seam-side down, on a baking sheet, and bake in oven 20 minutes or until golden brown.
- Let rest for 10 minutes, then slice and serve.
- **Alternate preparation: Using two phyllo sheets at a time, cut into 6-8 strips and prepare as you would for spanakopita, folding each strip into a triangle.
- Use a Tbsp
- of the mushroom filling for each one.
Nutrition Facts : Calories 941.5, Fat 72.8, SaturatedFat 33.9, Cholesterol 131.8, Sodium 676.5, Carbohydrate 50.4, Fiber 3.9, Sugar 4.5, Protein 13.5
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