Mushroom Phyllo Rolls
By Chef_Madel
These crisp little rolls are great to have on hand for impromptu get-togethers.
- 30
Ingredients
- Filling:
- 6 sheets phyllo pastry
- 1/4 cup (50 ml) butter, melted
- 1 tbsp (50 ml) butter
- 1 onion, finely chopped
- 6 cups (1.5 L) finely chopped mushrooms (1 1/4 lb/625 g)
- 6 cloves garlic, minced
- 1/4 tsp (1 ml) each salt and pepper
- 2 tbsp (25 ml) brandy (optional)
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (125 ml) cream cheese, softened
- 1/3 cup (75 ml) fresh bread crumbs
- 1/2 tsp (2 ml) crumbled dried sage
- 4 small whole mushrooms
Preparation
Step 1
In large skillet, melt butter over medium-high heat; fry onion, chopped mushrooms, garlic, salt and pepper, stirring occasionally, until dry, 15 minutes. Add brandy (if using) and lemon juice; cook, stirring, until no liquid remains, 3 minutes. Remove from heat.
Mix in cream cheese until combined, scraping up brown bits from the bottom of the pan. Scrape into bowl; mix in bread crumbs, parsley and sage. Let cool.
Using mandoline or sharp knife, slice whole mushrooms into pliable paper-thin slices; set aside.
Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Cut cross-wise into five 3-inch (8 cm) wide strips. Brush with some of the butter.
Spoon rounded tablespoonful (15 ml) filling about 1 inch (2.5 cm) from 1 en of each strip; shape filling into 2-inch (5 cm) long log parallel to end. Fold short end over filling and roll up about one-quarter of the way. Fold long edges of phyllo over; roll to within 2 inches (5 cm) of end.
Place 1 mushroom slice 1 inch(2.5 cm) from end. Roll up to leave mushroom slice facing upward. Brush lightly with butter. (Make-ahead: Freeze on baking sheet; store layered between waxed paper in airtight container for up to 3 weeks. Bake frozen, adding 2 to 5 minutes to baking time.)
Arrange on parchment paper-lined rimmed baking sheet. Bake, 1 sheet at a time, in center of 400 F (200 C) oven until golden and filling is hot, 12 to 15 minutes.