I am a relatively recent convert to the joys of mushrooms. Before I met my husband hated them with a passion, but gradually he has made me see the error of my ways (on this one thing alone I might add). Mushrooms are one of those wonder foods that seem to take on the flavours of almost anything you add to them whilst still maintaining a subtle flavour of their own. So if you are like I was, unconvinced about the joy that is the mushroom, give them a chance, they are well worth it.
Ingredients 3 cups of finely chopped mushrooms (It is difficult to say how many mushrooms this is and the weights will differ depending on the type of mushrooms you use.As a guide I use portabella’s, and I find that 2 large mushrooms yield two cups of chopped) 1 tablespoon (15 ml) lite butter 3 large shallots, finely chopped 1 clove garlic, crushed ¾ cup (185 ml) dry white wine ¾ cup (185 ml) stock (chicken or vegetable) 1 teaspoon fresh rosemary, finely chopped 1 teaspoon fresh thyme, finely chopped 1 egg white ¼ cup Panko bread crumbs 5 sheets of fillo pastry Butter flavoured cooking spray Salt and pepper to taste
Method
Preheat the oven to 375 degrees.Melt the butter in a non stick fry pan; add the shallots and garlic then sauté until just transparent, 4 -5 minutes.Add the mushrooms and sauté until wilted, 4 – 5 minutes.Add the wine and stock and simmer until all the liquid is absorbed, 12 – 15 minutes.Add the rosemary and thyme, remove the mushroom mixture from the heat and allow it to cool.Combine the mushroom mixture with the egg whites and the breadcrumbs and mix well, season with salt and pepper.Take the first sheet of fillo pastry (cover the remaining sheets with a damp cloth to stop them drying out). Lay the pastry on a flat surface and cut into five strips lengthways.Spray the first strip with butter flavoured spray and place a teaspoonful of the mushroom mixture in the top right hand corner.Fold the left corner over the mixture to form a triangle.Continue folding the length of the strip, maintaining the triangle shape.Repeat with the remaining fillo strips.Spray the top with the butter flavoured spray and bake on a greased cookie sheet for 10 – 15 minutes or until golden brown.Triangles can be made a day in advance and kept covered with a damp cloth, in the refrigerator.
