Wild Mushroom-Goat Cheese PhylloTriangles
- 2 Tbs. unsalted butter
- 2 shallots, minced
- 2 garlic cloves, minced
- 12 oz. shiitake mushrooms, stemmed and sliced
- 12 oz. cremini or white button mushrooms, cut
into 1/2-inch chunks
- 2 tsp. chopped fresh thyme
- 2 tsp. chopped fresh rosemary
- 8 oz. goat cheese (chèvre)
- Salt and freshly ground pepper, to taste
- 1 box (16 oz.) frozen phyllo sheets, thawed
- 16 Tbs. (2 sticks) unsalted butter, melted
Transfer the mixture to a food processor and pulse until smooth and blended. Season with salt and pepper, cool to room temperature, cover and refrigerate until ready to use.
If baking the pastries immediately, position a rack in the center of an oven and preheat to 350ºF. Line 2 baking sheets with parchment paper.
On a clean work surface, place a sheet of phyllo with the short end toward you, brush it lightly with melted butter and place another sheet on top. Brush with butter and cut the phyllo into strips, each about 2 inches wide. Working with one strip at a time, place 1 heaping tsp. of the mushroom filling on the end closest to you. Fold a corner of the phyllo over the filling to meet the opposite side, forming a triangle, and continue folding the phyllo down the length of the strip. Brush the seam lightly with melted butter to seal. Transfer the pastry to one of the prepared baking sheets, cover with plastic wrap and repeat with the remaining ingredients, spacing the pastries about 1 inch apart.
If freezing the pastries, place them in an airtight container, separating each layer with a sheet of waxed paper or parchment paper; freeze until ready to bake. Just before baking, place frozen pastries on parchment-lined baking sheets about 1 inch apart.
Bake, turning the pastries over halfway through the baking time, until crispy and golden on both sides, 12 to 15 minutes if unfrozen, 15 to 18 minutes if frozen.