Mushroom Greek Phyllo Rolls

Posted On December 31, 2006

Filed under Hellenic Food
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Ingredients >
3 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dried thyme
2 tablespoons minced onion
1 1/2 pounds cremini mushrooms, cleaned, sliced
1/2 cup dry white wine
1 teaspoon paprika
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
Fresh ground black pepper to taste
1/2 cup sliced green onions
1 egg
16 sheets phyllo dough (8-by-12-inch size)
1/4 to 1/2 cup melted butter or clarified butter

Method >
In a large skillet warm the olive oil over medium heat.
Add the garlic, thyme and minced onion and cook until the garlic is soft, 3-5 minutes.
Add the mushrooms, increase the heat slightly and sauté for 8 to 10 minutes.
Add the white wine and paprika and cook until almost all the liquid has evaporated, 5-10 minutes more.
Transfer the mushroom mixture to a large bowl and add the Parmesan, salt, pepper, green onion and egg. Blend thoroughly.
Preheat the oven to 375 degrees. Lightly oil a baking sheet or spray with nonstick spray.
On a clean work surface place one sheet of phyllo dough. Brush, in streaks, with melted butter and top with a second sheet and brush again with melted butter. Cut the phyllo in half widthwise. Place about 2 tablespoons of the mushroom mixture on the phyllo about 2 inches from one short edge, centered between the long edges. Fold each long edge toward the center, overlapping the edges slightly and enclosing the filling. Roll, encasing the filling to take up the reaming.
Repeat using the remaining phyllo and filling.
Placing the phyllo rolls on prepared baking sheet, seam side down. Brush with melted butter again. Bake until they are golden brown and crisp, about 10-15 minutes.
Remove from oven and serve warm or at room temperature.

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