TEA SANDWICH - MUSHROOM PHYLLO TRIANGLES

By akselden

Unbaked triangles can be frozen for up to one month. Thaw in refrigerator before baking.

Ingredients

• Wild Mushroom Sauce:
• 2 T. butter
• 1/4 C. minced shallots
• 1/2 tsp. minced garlic
• 1/4 C. chopped red bell pepper
• 1 (8 oz.) package sliced mushrooms, chopped
• 2 T. cocktail sherry
• 1/4 tsp. salt
• 1/4 tsp. white pepper
• 1/4 tsp. dried thyme leaves, crumbled
• 1/3 C. shredded mozzarella cheese
• 1 T. dry bread crumbs
• 1 tsp. Dijon mustard
• 1/3 C. freshly grated Parmesan cheese
• 12 phyllo sheets, thawed
• 3/4 C. unsalted butter, melted
• Thin strips red bell pepper
• 1.8 oz. package white cream sauce mix
• 2 1/2 C. milk
• 3 T. cocktail sherry
• 1 T. Bluefin Bay Wild Mushroom Seasoning and Marinade

Details

Servings 12

Preparation

Step 1

In skillet, melt butter over medium heat, stir in shallots and garlic, saute until softened (about 5 minutes). Stir in red pepper, mushrooms and sherry. Increase heat to medium high and cook until mushrooms are tender and all moisture has evaporated (about 5 minutes). Stir in salt, pepper, thyme, mozzarella, bread crumbs and dijon. Cool; divide into 12 equal heaping tablespoon portions.

Unfold phyllo on flat surface. Keep covered with plastic wrap and moist towel to prevent drying. Place 1 phyllo sheet on pastry cloth; brush lightly with butter. Top with a second phyllo sheet; repeat two times more. Cut into 4 equal lengthwise strips. Spoon 1 portion mushroom mixture on one end of strip. Fold filled end of strip to opposite side forming a triangle. Continue folding, keeping triangle shape to end of strip; trim if necessary. Arrange triangles on ungreased baking sheet; brush tops with butter. Continue with remaining phyllo strips and filling.

Bake in a preheated 375 F oven until golden brown (17~20 minutes). Serve warm with Wild Mushroom Sauce (recipe below). Top with red pepper strips.

Wild Mushroom Sauce:
In small saucepan, combine cream sauce mix, mil, sherry and seasoning mix until smooth. Bring to a boil over medium high heat, stirring constantly. Boil and stir 1 minute.