Mixed Mushroom & Goat Cheese Phyllo Triangles

MIXED MUSHROOM & GOAT CHEESE

Ingredients
8 oz mushrooms (I used an equal mix of Shiitake, Cremini, and Chanterelle)
2 tbsp unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp finely chopped fresh sage
2 tbsp finely chopped fresh rosemary
2 tbsp finely chopped chives
1 tsp finely ground long pepper
¼ tsp fleur de sel
6 oz goat cheese

Method
1. Cut the mushroom caps in half and then into ¼ inch slices (throw the stems in the green bin).

2. Heat the butter in a skillet over medium heat. Just as it begins to brown add the onions and garlic. When they get soft (around 4 minutes) add the fresh sage, rosemary, and long pepper. Stir and give these aromatics time to meet and mingle, just a couple of minutes. Stir in the mushrooms and let them get all wilted (5-6 minutes), they’ll reduce in size and but get concentrated in flavour, especially with those herbs.

3. Crumble the goat cheese in a medium bowl and pour the mushroom mix on top. Stir together so that the cheese melts. When fully combined allow to cool.



MIXED MUSHROOM & GOAT CHEESE PHYLLO TRIANGLES

Ingredients
1 stick unsalted butter
6 sheets phyllo dough
Mixed Mushroom & Goat Cheese filling (recipe above)

Method
1. Put a small pot over low heat and melt the unsalted butter. Remove any butter solids that rise to the surface.

2. Brush the top of 1 sheet of phyllo with the melted butter and top it with a second sheet. Cut this double thick sheet lengthwise into four equal strips. Repeat with the remaining 4 phyllo sheets.

3. Put a heaping teaspoon of the filling on the end of one of the phyllo strips. Fold the phyllo edge over the filling to form a triangle, then continue to fold back and forth until the whole strip is used. Repeat with the remaining strips.

4. Preheat the oven to 400°C (200°F / Gas mark 6). Bake for 10 minutes or until nicely golden. Serve right away.


N.B. - The uncooked triangles can be kept in your freezer for up to 2 weeks. If you have done them in advance bake them from frozen at 400°C (200°F / Gas mark 6) for 15 minutes.