When I made the very few New Year's resolutions that I did, I also resolved to tackle them during the first month of the year so I could coast the rest of the time. Here's another to check off my list - working with phyllo dough. Yes, I know a lot of people use it routinely, but I've always found those gnat-wing-thin sheets to be daunting. Frankly, now having worked with it, I still can't say I find it any less daunting, but having successfully made close to 40 appetizers this afternoon I will say that I wouldn't hesitate to work with it again, and the results were wildly successful (if you'll pardon the pun).
This recipe is an adaptation of one I cut out from Colonial Homes magazine back in 1995 (yes, I've been in denial for that long).
It's very easy to put together and once I got the hang of the flag-style folding of the dough I got to be pretty fast. I could not, however, work fast enough to prevent the dough from drying out. Nor could I work fast enough to keep the dull ache in my lower back from turning into a searing pain crawling up between my shoulder blades from standing at the counter at a perfect 45-degree angle for what turned out to be close to an hour. (Next time, I'll sit down, or enlist help.) And I couldn't help but think while I was first carefully folding each piece into a perfect triangle, then later into rather reckless triangles, and watching them grow from the size of a bite-size snack to that of a sandwich to that of a small Buick in an effort to use up filling that never seemed to deplete, that perhaps this recipe was a bit advanced for a rookie like me. On the other hand, just think how great I'll do when I select something MUCH simpler next time!
Wild Mushroom Bites
2 tablespoons butter
1/2 pound portobello and/or shiitake mushrooms, chopped
About 5 ounces regular white mushrooms, chopped
1/2 cup chopped green onions (3 to 4)
1/4 teaspoon salt
2 tablespoons dry white wine
1 tablespoon flour
1/4 teaspoon dries thyme
12 sheets (about 13 x 9 inches) phyllo dough
Rough chop mushrooms and scallions. |
In a 10-inch skillet heat 2 tablespoons butter over medium-high heat. Add mushrooms, green onions, and salt. |
Stirring frequently, cook 5 minutes or until mushroom liquid is released. |
In small bowl, stir wine and flour together until smooth; gradually stir into cooked mushrooms. Cook until mixture is thickened and smooth, stirring constantly. Cool mixture to room temperature or refrigerate. |
Preheat oven to 400 degrees. Grease a large cookie sheet. Unwrap phyllo dough, unroll, and remove 12 sheets. Place dough on dry countertop; cut phyllo sheets lengthwise into four 13-inch by 2-1/4 inch strips; cover with waxed paper and a damp towel. |
For each triangle, place 1 strip phyllo on work surface and brush lightly with melted butter. (Keep remaining sheets under waxed paper covered with a damp towel.) |
Place 1 teaspoon mushroom filling on one end of strip. |
Fold end of strip over filling at a 45-degree angle. |
Aligning end of pastry with edge; continue folding, keeping edges even, to make a triangular package; brush with butter. Repeat with remaining strips, butter, and filling. |
Place triangles on greased cookie sheet. |
Bake 12 to 15 minutes or until golden brown. Serve hot. |
Makes about 48 hors d'oeuvres. |
The dough that I couldn't use before it dried out. |
Obviously my husband and I couldn't eat all of these, as tasty as they were, so I opted to try freezing them. I'll let you know how that works out.
Adapted from a recipe in Colonial Holmes magazine, December 1995.
2 comments:
Oh yummy, yummy, yummy! I love mushrooms. And wrapped in phyllo. I don't know if I could stand it!
I too was a phyllo convert this Christmas. The good news is that I experimented and you can do these in batches and freeze for later before baking. They bake from frozen like a dream - which is what I plan to do with this recipe - I'm going to make it for my next book club dinner as an appetizer.
xoxo
Post a Comment