Delicious phyllo dough filled with chanterelle and button mushrooms with cream cheese, thyme and hot pepper sauce. Serve on the side with any meat or fish, or as a vegetarian entree with a salad.
1 onion, finely diced
4 oz. butter, divided
2 lb. button mushrooms, quartered
1 lb. chanterelle mushrooms, chopped
1 lb. cream cheese, softened
3 dashes hot pepper sauce
1⁄2 tsp. dried thyme
10 sheets of phyllo dough, 10x15 in. each
- In a skillet over medium heat, sauté onion in 21⁄2 tbsp. of butter. Add mushrooms and sauté until mushrooms have released their juices; reduce liquid by half. Add cream cheese, hot pepper sauce and thyme. Cook until mixture is smooth; season to taste. Cool.
- In a small saucepan over low heat, melt remaining butter. On a baking sheet, brush a sheet of phyllo dough with butter and top with another sheet of dough. Brush with butter and repeat, using remaining sheets of dough.
- Spoon mushroom mixture lengthwise down the center of the dough, leaving 2-3 in. from both ends clear. Fold the ends of the dough over the filling and roll into a log. Brush with butter and bake at 400° F. until golden brown, 20-30 min. Slice 11⁄2 in. thick and serve with a salad.