phyllo mushroom bundles

phyllo mushroom bundles

I bought a box of phyllo pastry to make some “cheating egg tart”. That didn’t go down so well and I was left with a ton of phyllo pastry. I googled my usual cooking websites to look for recipes that used phyllo pastry and found this one on PW. It’s simple and easy to modify, if needed. Basically you just need to make a decent filling to wrap the pastry.

I just fried up some dried, rehydrated mushrooms with garlic and white wine. Make sure they aren’t soupy and wet. Topped the mixture with some Parmesan cheese and baked the bundles for 15 minutes.

Usually when I cook PW’s recipes, I try not to use too much butter and substitute with oil when possible. Butter is expensive here in cold country. The bundles can be served as a side or appetizer. Just don’t make them too big.

Phyllo Mushroom Bundles

(taken from PW; click here for recipe)

Ingredients:

  • 1 package (1 Roll) Phyllo Dough
  • 1 stick Unsalted Butter
  • 4 cups Chopped Mushrooms
  • 4 cloves Garlic, Minced
  • 1/2 cup Dry White Wine
  • Salt To Taste
  • 1/3 cup Grated Parmesan Cheese

Method:

  1. Melt 1/2 stick butter in a bowl. Set aside.
  2. Melt 1/2 stick butter in a skillet over medium heat. Add garlic and mushrooms and cook for 1 minutes. Pour in wine, stir to mix, and cook for five minutes, or until all liquid is cooked off. Turn off heat and set aside.
  3. Unroll phyllo dough. Cut stack in half. Working quickly, place 1 sheet on a flat surface and brush lightly with melted butter. Place another sheet on top and brush with butter. Repeat this until you have four to five sheets of phyllo. Do not brush top layer with butter.
  4. Cut this buttered stack into four equal squares (rectangles). Place a spoonful of mushroom mixture in the middle of each square. Sprinkle Parmesan over the top of each mushroom.
  5. Gather each square into a neat little bundle, pinching the neck so that it remains as closed as possible when it bakes. Place bundles on a greased or parchment-lined cookie sheet, pressing lightly so that they’re flat on the bottom.
  6. Bake at 375 degrees for 15 minutes, or until golden brown. Serve immediately.
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