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1/2 ounce dried mushrooms softened in 1/3 cup hot water

1-1/2 pounds mixed mushrooms: crimini, shitake, button

1 clove garlic, peeled

4 large shallots, peeled and quartered

1 pound unsalted butter, melted, divided

2 tablespoons freshly minced parsley

½ teaspoon fresh thyme leaves

1 teaspoon kosher salt

freshly ground pepper

1 pound phyllo dough




Soak the dried mushrooms in warm water for 15 minutes or until softened.

Clean and trim the mushrooms.  Remove and discard stems of shitakes. Pulse the mushrooms in the workbowl of a food processor until minced.  Remove.


Drop the clove of garlic down the feed tube of the food processor with the machine running.  Repeat with shallots.


Heat 2 tablespoons of melted butter in  a large skillet. Scrape the garlic and onion mixture into the hot butter and saute for 1 minute.  Turn up the heat and add the mushroom pieces.  Cook until the mushrooms soften, 4-5 minutes.


Drain and squeeze dry the rehydrated mushrooms.  Mince them and  add along with the strained soaking liquid.  Cook until liquid is reduced to a glaze.  Off the heat season to taste with salt and pepper.  Fold in the fresh herbs. This filling may be made in advance and refrigerated overnight.



Making triangles:

Preheat the oven to 400 degrees.  Open the phyllo dough package and remove 2 sheets.  Close, wrap and refrigerate remaining dough.


Brush the bottom sheet with butter by lifting the top sheet and folding it in half on itself.  Repeat with the other half.  Butter the top sheet.  Cut the full sheets into 8 strips about 2" wide.


Place 1 teaspoon of mushroom filling at the bottom of the first strip in a triangular shape with the base of the triangle along the bottom.  Turn the filled triangle over so that the bottom edge of the strip is lined up with the left edge of the strip.  Now fold the triangle up.  Repeat this pattern of folding the triangle over then up along the length of the strip.  Lay the triangle with the end of the strip down on the pan and brush the top of the triangle with butter.


Bake the triangles on an unoiled bake sheet for 10-12 minutes, until they are lightly browned.  Let them cool briefly before serving. (These triangles may be frozen and baked in a 400 degree oven directly from the oven for 15 minutes.)