Ingredients
- 2 tablespoons unsalted butter, plus extra for spreading on phyllo
- 2 tablespoons shallots, minced
- 1 clove garlic, minced
- 8 ounces assorted mushrooms, chopped
- 3 tablespoons dry white wine
- 1/4 cup goat or cream cheese
- 1 teaspoon parsley, chopped
- 1 teaspoon chervil, chopped
- 1 teaspoon chives, chopped
- 3 sheets phyllo dough
Make it step by step
- In medium sauce pan, melt 2 tablespoons of butter and cook shallots and garlic until translucent. Add mushrooms and white wine and continue to cook 8 to 10 minutes until mushrooms are cooked through. Remove from heat and allow mixture to cool. Preheat oven to 400 degrees.
- When mixture has cooled, add cheese and herbs and mix well to form a paste.
- Lay out 1 phyllo sheet and brush with some of the warm melted butter. Top with the second and third sheets, brushing each time with butter.
- Form the mushroom mixture into a cylinder at one end of the buttered sheets and roll up. Make small diamond cuts in top without cutting through dough. Place on baking sheet and bake until golden brown (15 to 20 minutes). Cool slightly and slice. Serve warm.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.