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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Victor Scargle's Mushroom & Goat Cheese Phyllo Triangles   
    Categories: Pastry, Apprtisers, Cheese, Mushrooms   
         Yield: 32 Servings   
       
         1 lb Portobello mushrooms   
         4 oz + 4 tb unsalted butter;   
              - melted   
         1 md Shallot; minced   
       1/2 lb White button mushrooms;   
              - stemmed, caps sliced 1/4"   
              Salt & freshly ground pepper   
         2 cl Garlic; minced   
       1/4 c  Coarse chopped flat-leaf   
              - parsley   
         2 ts Fine chopped thyme   
       1/2 c  Fresh mild goat cheese   
         8    Sheets of phyllo dough;   
              - thawed   
       
     Stem the Portobellos and cut the caps in half. Using a   
     sharp paring knife, cut off the black gills from the   
     undersides of the caps. Slice the caps crosswise   
     1/4-inch thick.   
        
     Melt the stick of butter in a large skillet. Add the   
     shallot and cook over low heat until softened, about 4   
     minutes. Stir in the Portobello and white button   
     mushrooms and season with salt and pepper. Cook over   
     moderate heat, stirring occasionally, until the   
     mushrooms are tender and their liquid has evaporated,   
     about 10 minutes. Stir in the garlic, parsley and thyme   
     and cook for 2 minutes longer, stirring. Transfer the   
     mushroom mixture to a food processor and pulse to a   
     coarse puree. Scrape the puree into a medium bowl, stir   
     in the goat cheese and season with salt and pepper. Let   
     cool.   
        
     Set the oven to 400ºF/205ºC.   
        
     Lay 1 sheet of the phyllo dough on a work surface; keep   
     the rest covered with damp paper towels. Brush the   
     phyllo sheet with melted butter and cut it lengthwise   
     into 4 even strips. Place 1 level tablespoon of the   
     mushroom filling in a corner of one of the strips, about   
     1/2 inch from the top. Fold the corner down to form a   
     triangle. Continue folding the triangle onto itself,   
     across and down, until you have a neat phyllo triangle.   
     Set the triangle on a large rimmed baking sheet. Repeat   
     with the remaining phyllo, melted butter and mushroom   
     filling. Brush the triangles with melted butter and bake   
     for about 20 minutes, or until browned and crisp. Let   
     cool slightly before serving.   
        
     RECIPE FROM: https://www.foodandwine.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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