Mushroom and Feta Phyllo Triangles
- 1/2 cup dried Porcini mushrooms
- 3 cups of water
- 1 shallot, chopped
- 2 garlic cloves, minced
- 6 oz. Cremini mushrooms, sliced 1/4-inch thick
- 6 oz. Grey Oyster mushrooms, torn into pieces
- salt to taste
- 1 tsp. all-purpose flour
- 1/4 cup dry white wine
- 2 tbsp. chopped flat-leaf parsley
- Black pepper
- 1 1/2 cups of crumbled Feta
- 2 tbsp. unsalted butter
- 1/2 pound phyllo douh
Placed dried porcini mushrooms in a large Pyrex measuring cup and add the boiling water. Soak for 30 minutes. Line a strainer with cheesecloth and place it over a bowl, drain the mushrooms. Squeeze the mushrooms over the strainer and extract all the flavorful juices. Then rinse the mushrooms, away from the bowl until they are free of sand. Squeeze dry. If very large, chop coarsely. Measure out 2 cups of the soaking liquid and set aside. Heat 2 tablespoons of olive oil in a large, nonstick skillet over medium heat and add the shallot. Cook, stirring often, until tender, about 3 minutes. Add the garlic, stir, and cook for about 30 seconds, then add the cremini and oyster mushrooms and about ? teaspoon of salt. Cook, stirring often, until the mushrooms begin to soften and sweat, about 5 minutes. Add the flour and cook, stirring, for 2-3 minutes. Add the reconstituted dried mushrooms and the wine and turn the heat to high. Cooking, stirring, until the liquid boils down and glazes the mushrooms, about 5 minutes. Add the mushroom soaking liquid. Bring to a simmer, add salt, and cook over medium-high heat, stirring often until the mushrooms are thoroughly tender and fragrant and the surrounding broth has reduced by a little more than half, 10-15 minutes. Stir in the parsley and remove from the heat. Stir in some freshly ground pepper, taste and adjust salt. Stir in the feta. Keep warm.
Heat oven to 350 degrees. Oil baking sheets and line with parchment paper. Melt the butter with the remaining 2 tablespoons of olive oil.
To make the triangles, take a sheet of phyllo, lay it down horizontally on your work surface and cut into 2 ? inch strips. Cover the strips you aren?t working with, and the rest of the phyllo, with a damp towel. Brush one strip with the butter-olive oil mixture. Place a teaspoonful of filling on the strip about an inch down from the top, lift a corner of the pastry and fold over the filling diagonally until the shorter edge of the strip meets the longer edge. Now fold the triangle of covered filling down towards you and continue folding over and down at right angles until you reach the end of the strip. Seal the end, brush with more melted butter and olive oil, and place on the baking sheet. Continue filling all of the triangles in this way. If any phyllo dough is left over, discard it, as it will dry out quickly.
Bake for 20 minutes, or until golden brown. Serve hot.