Mushroom Appetizers In Phyllo Pastry
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, finely chopped|
|Mushrooms||1 Pound, sliced|
|Madeira wine||2 Tablespoon|
|Fresh dill||2 Tablespoon, finely chopped|
|Fresh parsley||2 Tablespoon, finely chopped|
|Sour cream||3⁄4 Cup (12 tbs)|
|Phyllo pastry||1⁄2 Pound (Commercial)|
|Butter||1⁄2 Cup (8 tbs), melted and warm|
|Dry bread crumbs||1 Cup (16 tbs)|
Preheat oven to 375Â°F.
Melt 1/4 cup butter and saute onion until soft.
Add mushrooms and stir together.
Add Madeira and seasonings; cook down until most of liquid evaporates.
Stir in sour cream.
Use 1 phyllo sheet at a time and cover the rest with a damp tea towel to prevent drying.
Cut each sheet lengthwise into strips 3 inches wide and brush with the melted butter.
Sprinkle with bread crumbs.
Place a spoonful of mushroom filling at one end and fold upwards into a triangle shape.
Press edges to seal well.
Repeat until all filling is used (or you can just eat the filling)
Place triangles on a cookie sheet.
Brush with butter.
Bake 20 minutes at 350Â°F or until triangles are golden brown and have puffed.
These freeze well before cooking.