Shelly's Recipe

ITALIAN GOLD

Category: Hot

8 strips lean bacon
1 medium size onion, chopped
2 cloves garlic, chopped
1 lb fresh mushrooms, chopped
1 tbsp chopped fresh chives
Freshly ground black pepper
4 tbsp Italian style bread crumbs, divided
2 sheets phyllo
1 tbsp butter, melted
Whole fresh chives

Fry the bacon in a large skillet and remove from the pan. When the bacon is cool, crumble and set aside.

In the bacon drippings, saute the onion and garlic until soft. Add the mushrooms and saute until golden brown. Remove the pan from the heat. Add the bacon bits, chopped chives, pepper to taste, and 3 tbsp of the bread crumbs.

Lay one sheet of phyllo on a cutting surface and brush lightly with the melted butter. Sprinkle with the remaining 1 tbsp bread crumbs. Place another sheet of phyllo on top.

With a sharp knife, cut into 12 equal size squares. Divide the mushroom bacon filling among the squares. Gather the corners of square into a peak and twist gently.

Preheat the oven to 400. Drop long strands of chives into boiling water for 5 seconds. Tie one strand around the neck of phyllo purse tying the ends into a bow. Transfer to a baking sheet and bake for about 12 minutes, or until golden.