This recipe is a bundle of joy for those who love mushrooms, you can pick any mushrooms you like the most and it only requires a few ingredients.
It's a Pioneer's Woman recipe and first came across it in her first book (The Pioneer Woman Cooks: Recipes from an Accidental Country Girl). I made these some years ago in London and I remember them as being quite time consuming, a bit messy and just a bit meh to be honest. But a couple of weeks ago I saw some phyllo at the frozen section at the super market and wanted to try making something with it. I then remembered this recipe and decided I had to give it a go, after all all of Ree Drumond's recipes are delicious. And this time these little bundles proved me right, sometimes the first time it just doesn't work ;-)
(makes about 12)
200 gr mushrooms (pick any you like, I used buttons but I'm sure a mix will be nicer)
1 roll of phyllo (that's 1/2 package of the pack I bought here in the frozen section in the super market)
80 gr unsalted butter
4 garlic cloves
salt and pepper
1/2 cup white wine
1/3 cup grated parmesan cheese
Defrost your phyllo (about 1-2 hours before you start take it out of the freezer and follow instructions to defrost it).
Wash and rinse well your mushrooms and cut them in slices and then chop them finely, you want very very small little pieces.
Melt 50 gr of butter and set aside, you will need it later when you prepare the phyllo bundles.
Heat oven to 180ºC.
In a large pan over medium-high heat melt some butter and add the crushed garlic. Cook for about 1 minute and add the mushrooms. Cook the mushrooms for 2-3 minutes while stiring, add the wine and cook for 5-8 minutes until all the liquid evaporates, the mushrooms need to be cooked and as dry as possible. Set aside.
Prepare your phyllo. Open the roll and cut in half, halfway down. It's very delicate so be careful here. Take 1 of the half sheets and brush it with the melted butter, top it with another one and brush it again, this until you have 4 sheets one on top of each other. Cut in 4 pieces (half and half in little rectangles).
Place a spoonful of the mushroom mix in the middle of each little rectangle and top it with a bit of parmesan cheese.
Gather with your hand the little rectangles in little bundles, pinch them in the middle carefully so they open crack open. Place them in a greased oven sheet and push very lightly to create a little base.
Bake for about 15 minutes or until nicely golden.
Allow them to cool slightly before you eat and devour!!
Original recipe: one and only Pioneer Woman