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What you need

5 ounces blue cheese crumbles
1/2 pound fresh button mushrooms, brushed clean and chopped small
1/2 pound assorted fresh wild mushrooms, such as chanterelles, porcini and shiitakes, brushed clean and chopped small
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1 garlic clove, minced
3/4 cup sliced green onions
1/4 ounce dried wild mushrooms, such as chanterelles, porcini or shiitakes
Salt and pepper to taste
2 tablespoons unsalted butter
1 cup boiling water

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How to do it

1. Preheat oven to 375F. Melt butter in a small saucepan, then cool. Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. [I wont lie, as I got more confident with the phyllo I sorta skipped this part, opting instead to work quickly. Proceed at your own risk, however!]Take one phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter.

2. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.Put a heaping teaspoon of filling near one corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.

3. Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.Do ahead: Pastry triangles can be formed, but not baked, three days ahead. Arrange in one layer in heavy-duty sealed plastic bags, then freeze.

4. Bake frozen pastries (do not thaw) in same manner as above.See more: Appetizer, Mushrooms, Photo, Spinach, Vegetarian

5. Do more: Link | Bookmark| Pin | Print| Email| 182 Comments

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Nutrition

Calories
27.73cal ( 1.39% of daily need)
Fat
2.17g ( 3.34% of daily need)
Saturated Fat
1.37g ( 8.56% of daily need)
Carbohydrates
0.84g ( 0.28% of daily need)
Sugar
0.39g ( 0.43% of daily need)
Cholesterol
5.55mg ( 1.85% of daily need)
Sodium
261.41mg ( 11.37% of daily need)
Protein
1.55g ( 3.1% of daily need)
Vitamin K
5.36µg ( 5.1% of daily need)
Vitamin B2
0.08mg ( 4.85% of daily need)
Phosphorus
32.83mg ( 3.28% of daily need)
Vitamin B5
0.32mg ( 3.15% of daily need)
Vitamin B3
0.62mg ( 3.08% of daily need)
Selenium
2.15µg ( 3.07% of daily need)
Calcium
28.12mg ( 2.81% of daily need)
Copper
0.05mg ( 2.75% of daily need)
Potassium
68.71mg ( 1.96% of daily need)
Vitamin A
85.94IU ( 1.72% of daily need)
Folate
5.96µg ( 1.49% of daily need)
Zinc
0.22mg ( 1.46% of daily need)
Vitamin B6
0.03mg ( 1.34% of daily need)
Vitamin B12
0.07µg ( 1.09% of daily need)
Vitamin C
0.88mg ( 1.06% of daily need)
Vitamin B1
0.02mg ( 1.03% of daily need)

Breakdown

Proteins
21.28%
Fat
67.22%
Carbs
11.5%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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