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  • 8 oz. fresh shitake, oyster or wood ear mushrooms
  • 8 oz. fresh button mushrooms
  • 6 green onions, sliced
  • 3 T. margarine
  • 3 T. dry white wine
  • 2 T. diced pimento
  • 2 T. parsley
  • 1/4 t. dried sage, crushed
  • 1/4 t. pepper
  • 1/8 t. dried thyme, crushed
  • 1 egg yolk
  • 6 sheets phyllo dough, thawed
  • 1/4 cup butter
  • 2 T. fine dry bread crumbs



Step 1

Remove any woody stems from mushrooms and coarsely chop (~2 cups shitake & 3 cups button).
In 10 inch skillet cook mushrooms and onions in margarine for 4-5 min. until tender. Add wine & cook on high 2-3 min. until liquid has evaporated. Remove from heat . Stir in pimento, parsley, sage, pepper & thyme. Cool ~ 10 min.
In food processor container, place 1/2 mushroom mixture and egg yolk. Cover & blend until finely chopped. Combine chopped & unchopped mushrooms.
Cut phyllo in half crosswise, so you have 12 12x9 sheets. Layer 6 half sheets on large ungreased baking sheet, brushing each sheet with butter. Sprinkle half the bread crumbs down the length of one side within 3 inches of long side and 1.5 inches of short side.
Spoon half mushroom mix over crumbs. Fold in short edges and roll up jelly roll style. Brush roll with butter and cut diagonal slits 1 inch apart through top. Repeat with remaining sheets.
Bake at 400 15 -18 min. until golden. Cool 5 min. before cutting with serrated knife.


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