Mushroom Phyllo Duxelles

DifficultyIntermediate

Don’t let the fancy name scare you off—these are simple to prepare!

[cooked-sharing]
Yields8 Servings
Prep Time40 minsCook Time15 minsTotal Time55 mins
 8 tbsp butter or oil, divided
 2 shallots, minced
 1 clove garlic, crushed
 ½ lb shiitake or porcini mushrooms, chopped
 ½ lb fresh white button mushrooms, chopped
 ¼ cup white wine
 2 tbsp fresh parsley, checked and chopped
 salt and freshly ground pepper to taste
 8 full-sized sheets phyllo dough
1

Heat 4 tablespoons oil 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.

2

Add wine, porcini powder, and parsley stir to combine. Season to taste with salt and pepper. Remove from heat and allow the mushroom mixture to cool completely.

3

Preheat oven to 375 degrees F. Prepare a sheet pan.

4

Place one phyllo sheet lengthwise on your countertop or Silpat. Brush lightly with oil, 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.

5

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 oil.

6

Repeat instructions with the other 4 sheets of phyllo and the rest of the filling.

7

Place the triangles on a baking sheet and bake for about 13 Minutes or until golden. These can also be frozen raw and baked as needed.

Ingredients

 8 tbsp butter or oil, divided
 2 shallots, minced
 1 clove garlic, crushed
 ½ lb shiitake or porcini mushrooms, chopped
 ½ lb fresh white button mushrooms, chopped
 ¼ cup white wine
 2 tbsp fresh parsley, checked and chopped
 salt and freshly ground pepper to taste
 8 full-sized sheets phyllo dough

Directions

1

Heat 4 tablespoons oil 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.

2

Add wine, porcini powder, and parsley stir to combine. Season to taste with salt and pepper. Remove from heat and allow the mushroom mixture to cool completely.

3

Preheat oven to 375 degrees F. Prepare a sheet pan.

4

Place one phyllo sheet lengthwise on your countertop or Silpat. Brush lightly with oil, 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.

5

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 oil.

6

Repeat instructions with the other 4 sheets of phyllo and the rest of the filling.

7

Place the triangles on a baking sheet and bake for about 13 Minutes or until golden. These can also be frozen raw and baked as needed.

Mushroom Phyllo Duxelles

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