Crispy Mushroom Filo Triangles Recipes

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MUSHROOM PHYLLO STRUDEL



Mushroom Phyllo Strudel image

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

1 lb mushroom, diced
3 tablespoons butter
3 tablespoons olive oil
2 tablespoons sherry wine
1 tablespoon fresh thyme or 2 teaspoons dried thyme
3 tablespoons cream
salt
fresh ground black pepper
8 sheets phyllo pastry
1/4-1/2 cup butter (for brushing phyllo)

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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