Updated: Jun 9
For those of you who are unfamiliar with phyllo, it is a thin pastry used in a number of Mediterranean and Middle Eastern dishes. Normally, handling phyllo is difficult because the sheets are so thin; however, covering them with a damp cloth helps to handle the fragile sheets of pastry. For each layer, I brushed melted butter in between the sheets of phyllo— one of my favorite ways of baking this pastry because it adds a delicious flavor and prevents the sheets from breaking. Overall, I loved this recipe because the meatiness from the mushrooms doesn’t make it feel like a vegetarian alternative, it stands out as a delicious meal because of the balance between the meatiness of the mushrooms, freshness of the parsley and overall flavor from the additions of garlic and butter.
Yields: made 6 briks
Prep Time: 30 minutes
Cook Time: 15-20 minutes
1/2 lb. baby portobello mushrooms, sliced
4 cloves garlic, sliced
1 small onion
2 tablespoon olive oil
1/2 cup parsley
4 fresh basil leaves
2 teaspoons all-purpose flour
6-9 phyllo dough sheets
1/2 cup butter, melted
Heat olive oil in a saucepan.
Sauté the mushrooms, garlic and onions until the mushrooms are cooked through.
Remove from heat, and place in a food processor.
Add parsley and basil along with seasonings to taste. Pulse until mixture is pureed.
Place in a bowl and add the flour. Mix to incorporate.
Spread the phyllo on a counter and brush with melted butter.
Top with a second phyllo sheet and spread more butter. Repeat with a third sheet.
Place 3 1/2 tablespoons of the mushroom mixture on the sheet of phyllo about 2 inches apart.
Cut the phyllo length wise between each mushroom filling, and one by one, roll the phyllo with filling until you get a nice triangle shape.
Brush with more butter.
Repeat the process with the remaining phyllo sheets until you run out of filling
Bake in a 375°f for 15-20 minutes.