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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is an extremely simple dish to make, but it packs a lot of flavor. It's a wonderful appetizer, and even works as a first course. Filo dough is easily available in the frozen foods section of most supermarkets. Read more . Be very careful when defrosting and unfolding the fragile phyllo pastry, and always keep the unused pastry covered with a damp towel, since it dries out much too quickly if you don't. I specify assorted mushrooms - the specific type of mushrooms is up to you. I like to include some chanterelles, some porcinis, and whatever else is currently available - but wild mushrooms are extremely expensive in my part of the country, so I have to go easy on the exotic types or else this dish can end up costing a lot to make. Ingredients:
1 pound assorted mushrooms, chopped |
2 shallots, minced |
8 oz cream cheese or crumbled goat cheese (this dish also works with cottage cheese) |
1 cup sour cream, yogurt, or a combination |
1 tsp salt |
freshly grated black pepper |
1 tsp dill, minced |
1 cup bread crumbs |
2 scallions, finely minced |
1/4 cup parsley, minced |
3 tbsp lemon juice |
10 sheets phyllo pastry |
3-4 tbsp olive oil or melted unsalted butter |
1/2 c poppy or sesame seeds (optional) |
Directions:
1. Preheat the oven to 375°. Oil a sheet pan or cover it with a Silpat baking non-stick baking sheet.
2. In a medium skillet, sprinkle minced shallots with a generous pinch of salt and pepper and sauté until soft. Add chopped mushrooms and continue cooking over medium heat for about 10 minutes. Drain mixture and squeeze out all the liquid. Place in bowl.
3. Add crumbled goat cheese or cream cheese and mix well; then add other filling ingredients.
4. Place a sheet of phyllo pastry clean, dry surface. Brush with oil or melted unsalted butter; layer another sheet on top and repeat until you have 5 sheets layered with oil or melted butter.
5. Place half of the filling along one long side, fold in the ends, and roll (being extremely careful not to break the fragile phyllo pastry). Carefully transfer roll to baking sheet and brush top with oil or melted unsalted butter.
6. Repeat with remaining phyllo and filling, so that you end up with two rolls. Sprinkle top with optional seeds.
7. Bake 25-30 minutes, until golden brown and very crispy.
8. Cut with serrated knife and serve hot or warm.
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