Duxelles is the French name for a mixture of diced mushrooms that is sautéed and used as a filling for turnovers and other pastries.
8 tablespoons butter or oil, divided
¼ cup shallots, minced
1 clove garlic, crushed
½ pound shiitake or porcini mushrooms, chopped
½ pound fresh white button mushrooms, chopped
¼ cup white wine
2 tablespoons fresh parsley, checked and chopped
salt and freshly ground pepper to taste
8 full-sized sheets phyllo dough
Melt 4 tablespoons of the butter in a large skillet over medium heat. Add shallots and garlic. Sauté until fragrant. Add mushrooms and continue sautéing until most of the moisture has evaporated. Add wine and parsley. Season to taste with salt and pepper. Remove from heat and allow the mushroom mixture to cool completely.
Preheat oven to 375 degrees F. Prepare a sheet pan.
Melt the remaining 4 tablespoons of butter. Allow to cool slightly. Place one phyllo sheet lengthwise on your countertop or Silpat. Brush lightly with butter, beginning at the outer edges and working toward the middle. Cover with another sheet of phyllo. Brush once again with butter. Repeat twice more until you have 4 sheets stacked.
Cut the stack of phyllo sheets crosswise into eight equal strips. Place one tablespoon of filling near one end of each strip. Lift up one corner diagonally to cover the filling. Fold the point of the filled corner so it meets the opposite side of the strip and forms a triangle. Fold the triangle straight so the filling is completely enclosed. Continue folding the triangle onto itself, until you reach the end. Brush the outside of each triangle with melted butter. Repeat instructions with the other 4 sheets of phyllo and the rest of the filling.
Place the triangles on a baking sheet and bake 12-15 minutes or until golden. These can also be frozen raw and baked as needed. Makes 12-16 appetizers