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Category: Appetizer
Prep Time: Cook Time: Total Time:
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.
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SAUSAGE AND MUSHROOM PHYLLO TRIANGLES
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Category: Appetizer
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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