Shelly's Recipe

SAUSAGE AND MUSHROOM PHYLLO TRIANGLES

Category: Appetizer

1 lb Italian sausage, crumbled
2 tbsp. olive oil
1 lb sliced mushrooms
4 clove garlic, minced
4 green onions, chopped
1/4 tsp dried dill weed, oregano and basil
2 pinches red pepper flakes
1/4 cup white wine
1 tbsp. Dijon mustard
1/4 cup parmesan cheese, grated
4 oz garlic herb cheese (Alloette or Rondele)
Kosher salt and pepper, to taste
1 lb phyllo dough, thawed in refrigerator 4-6 hours and at room temperature for 1 hour prior to use
1/4 - 3/4 cup melted butter

In a skillet, saute sausage until browned. Drain and set aside. Pour off excess fat and add 2 tbsp. olive oil, saute mushrooms until golden. Add garlic, onions, herbs and red pepper flakes. Saute 2 minute. Add white wine and saute until almost dry. Transfer mushrooms and sausage to food processor and pulse 10-12 times. It should be coarsely chopped. Transfer to a medium bowl and stir in next 5 ingredients.

Place 1 phyllo sheet on work surface. Cover remaining sheets with a damp down to keep from drying out. Brush entire sheet with melted butter. Cut lengthwise into 5 long narrow strips. Place 1 tbsp. filled at closest end and fold over corner to enclose, then fold over and over like a flag. It will form a triangle packet. Transfer to a cookie sheet. Brush tops with butter. Bake at 400 for 20 minutes or until golden brown. Serve warm. Makes 40-45 pieces.