by Cheryl Shaffer, Kitchen Store Specialist
Mushroom Phyllo Triangles
3 Rosemary leafs, fresh
3 sprigs fresh Thyme
3 Sage leafs, fresh
10 stems fresh Chives, minced
2 baby Carrots
1/4 of a large Idaho potato
3 leafs of Purple Cabbage
1 Tablespoon Toasted Sesame Seeds
Saute the above together in a skillet with 2 Tablespoons Butter and 1 Tablespoon Grapeseed Oil
until everything is softened, about 3-5 minutes.
Add 10 chopped Mushrooms.
1/2 cup vegetable broth
1 teaspoon sea salt
a few grinds of fresh milled pepper
1/4 teaspoon red chili pepper flakes
3 Tablespoons parmesan cheese
Remove from heat and allow to cool a bit.
Thaw 1/2 of a box of Phyllo (Filo) Dough. You’ll use about 1/2 of this roll. Open the roll and
cover the dough sheets with a damp towel to keep it from drying out.
Take 2 sheets of Phyllo dough and brush it with melted butter. Cover it with 2 more sheets of
dough and brush those with melted butter. With a sharp knife, cut the buttered sheets in half,
giving you two large rectangles.
Place 1 Tablespoon of the mushroom mixture on the bottom of each rectangle, in the center.
Fold the edges of dough over the mushroom mound. You’ll have two long, narrow rectangles.
Carefully fold the dough over itself like you would fold the American Flag, ending up in a triangle
shape. Brush the top with melted butter and place it on a cookie sheet with a Silpat sheet.
Continue until you have all of the mushroom mixture is used. You should have about 12
Bake 350 oven for about 10-15 minutes, until the Phyllo dough is golden brown and crisp. Allow
to cool a little, serve warm.