This dish is full of umami -
and perfect to make to impress your Mommy!
Many people find phyllo daunting - so creating something delicious with it is a real crowd pleaser! Make sure your store bought phyllo is fully thawed (overnight in your fridge) and you keep it under a damp clean tea towel for ultimate success! Then, just take your time, exude confidence, and show that phyllo who's boss!
- Mushrooms - washed and finely chopped.
Use a variety if you can, portabello, cremini, white etc.
You need about 2 cups once they are chopped.
- 1 bottle full-bodied red wine (you only need 1 cup, but let's be honest it's better to cook with wine in a glass beside you - my Mum taught me that trick!)
- 3 shallots or 1/2 red onion (whatever you have at home) - finely chopped
- 2 cloves garlic
- Salt & pepper
- 3/4 cup Stirling European Style Butter -Unsalted
Melt 1/2 cup, keep 1/4 cup hard.
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp thyme (fresh if you can, dried is okay too!)
- 1 green onion for garnish
- 1 pack thawed phyllo pastry (store bought is just fine!)
- 1 round of Brie (175g)
First - the Mushroom Filling
1. In a Large Frying Pan over medium high heat - melt together butter, EVOO, and garlic (smashed through a press).
2. Right when the garlic starts to smell yummy - add in your onions & mushroom. Let that go for 5 minutes, stirring once.
3. Once everything is starting to sweat down - add salt & pepper, red wine & thyme.
4. Cook for another 5-7 minutes, or until all the vino has evaporated and you have a nice dry mushroom mixture.
5. Set aside and let cool for 5-7 minutes.
Then - The Phyllo Wrap
Pre-heat oven to 375°F.
1. Take 1 piece of phyllo and place on a clean fry surface ( I use a nice big cutting board)
2. Using a silicone basting brush, gently apply your melted butter sparsely over the sheet. Add another layer - and repeat with butter. Do this with another 2-3 sheets.
TIP: If you happen to tear some phyllo - don't worry, just patch up the section using more phyllo & butter! Remember - you are the one showing that phyllo who's boss!
3. Place your mushroom mixture right in the middle of your sheet of phyllo, and stack the unwrapped Brie right on top! The rind is best left on in this case.
4. Fold the phyllo around the round. Use little dabs of butter to "glue" the parcel closed.
5. This parcel is best baked on a Stoneware cookie sheet with a little lip *in case the parcel starts to ooze brie! Bake for about 12 - 15 minutes, or until the parcel is toasty & brown.
6. Top with chopped green onion and serve immediately alongside crackers or crostini.