MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Victor Scargle's Mushroom & Goat Cheese Phyllo Triangles
 Categories: Pastry, Apprtisers, Cheese, Mushrooms
      Yield: 32 Servings
 
      1 lb Portobello mushrooms
      4 oz + 4 tb unsalted butter;
           - melted
      1 md Shallot; minced
    1/2 lb White button mushrooms;
           - stemmed, caps sliced 1/4"
           Salt & freshly ground pepper
      2 cl Garlic; minced
    1/4 c  Coarse chopped flat-leaf
           - parsley
      2 ts Fine chopped thyme
    1/2 c  Fresh mild goat cheese
      8    Sheets of phyllo dough;
           - thawed
 
  Stem the Portobellos and cut the caps in half. Using a
  sharp paring knife, cut off the black gills from the
  undersides of the caps. Slice the caps crosswise
  1/4-inch thick.
  
  Melt the stick of butter in a large skillet. Add the
  shallot and cook over low heat until softened, about 4
  minutes. Stir in the Portobello and white button
  mushrooms and season with salt and pepper. Cook over
  moderate heat, stirring occasionally, until the
  mushrooms are tender and their liquid has evaporated,
  about 10 minutes. Stir in the garlic, parsley and thyme
  and cook for 2 minutes longer, stirring. Transfer the
  mushroom mixture to a food processor and pulse to a
  coarse puree. Scrape the puree into a medium bowl, stir
  in the goat cheese and season with salt and pepper. Let
  cool.
  
  Set the oven @ 400ºF/205ºC.
  
  Lay 1 sheet of the phyllo dough on a work surface; keep
  the rest covered with damp paper towels. Brush the
  phyllo sheet with melted butter and cut it lengthwise
  into 4 even strips. Place 1 level tablespoon of the
  mushroom filling in a corner of one of the strips, about
  1/2" from the top. Fold the corner down to form a
  triangle. Continue folding the triangle onto itself,
  across and down, until you have a neat phyllo triangle.
  Set the triangle on a large rimmed baking sheet. Repeat
  with the remaining phyllo, melted butter and mushroom
  filling. Brush the triangles with melted butter and bake
  for about 20 minutes, or until browned and crisp. Let
  cool slightly before serving.
  
  RECIPE FROM: https://www.foodandwine.com
  
  Uncle Dirty Dave's Archives
 
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