TEA SANDWICH - MUSHROOM PHYLLO TRIANGLES

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

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  • 12

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

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.

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