Mushroom Triangle Pastries
Ingredients
- 2½ cups chopped mixed mushrooms
- ½ red onion, diced
- ¼ cup olive oil, divided
- 1 clove garlic, minced
- 1 tablespoon minced resinous herbs (sweet gale, Labrador tea, or rosemary)
- 1 tablespoon wild chives, minced
- 1/3 cup grated Parmesan cheese
- Salt and pepper to taste
- Prepared frozen phyllo dough (about 12 sheets), thawed
Instructions
- To make the filling, sauté mushrooms and onion in 1 tablespoon olive oil for 10–15 minutes, until softened and liquid has cooked off. Add garlic, herbs, and chives. Let cool. Pulse mixture briefly in a food processor until finely diced (you should have just over 1 cup). Stir in Parmesan, then season with salt and pepper.
- To make the triangles, lay thawed phyllo dough on a clean counter and cover with a damp towel. Place 1 sheet on your work surface. Brush lightly with olive oil. Top with another sheet and brush again. Cut the layered sheets in half lengthwise, then fold each half lengthwise again to make 2 long strips with 4 layers each. Place 1 tablespoon mushroom filling at the top of each strip. Fold over into a triangle and continue folding like a flag until sealed. Freeze on a baking sheet or bake immediately.
- Bake at 375° F for 20 minutes (25 minutes if baking from frozen).
