Mushroom Phyllo Bundles

I made some dinners for my parents while on vacay. One of them included some mushrooms bundled into some phyllo sheets. They were pretty tasty. I found them on The Pioneer Woman. She has lots of good recipes on her blog.

The mushroom bundles were relatively easy to make, the most difficult part was working with the thinner-than-paper phyllo sheets. They are so fragile, and rip at the slightest provocation.

To make it easier I pulled five sheets at a time, and didn’t butter between each. I also used olive oil for most of them, on just the last layer. I did put it on pretty generously.

Also, I forgot the parmesan and used about a tablespoon of minced garlic.

Mushroom Phyllo Bundles

1 pkg Phyllo Dough, thawed
4 T (1/2 stick) Unsalted Butter
4 c Mushrooms, chopped
4 cloves Garlic, minced
1/2 c Dry White Wine
Salt
1/3 c Parmesan, grated

Melt 4 tablespoons of butter over medium heat. Add garlic and sauté until it begins to brown. Add the mushrooms and cook for about a minute, until they begin to soften. Add the wine and cook until the liquid is reduced, 5-7 minutes. Remove from heat.

Prepare the phyllo sheets. Brush olive oil or melted butter over 5 sheets, individually or all together. (Be sure to cover unused sheets with a damp cloth so they don’t dry out.) Cut into 4 or 6 rectangles. I did 6 because I had large sheets. Place about a tablespoon of the mushroom mixture in the center of each piece. Sprinkle parmesan over the mushrooms, and then bunch the sheets together to make a little packet around the mushrooms. Place on a greased or parchment lined cookie sheet. Bake at 375*F for 15 minutes, or until the tops of the wrappers are lightly golden. Serve hot.