Delicious phyllo dough filled with chanterelle and button mushrooms with cream cheese, thyme and hot pepper sauce. Serve on the side with any meat or fish, or as a vegetarian entree with a salad.
1 onion, finely diced
4 oz. butter, divided
2 lb. button mushrooms, quartered
1 lb. chanterelle mushrooms, chopped
1 lb. cream cheese, softened
3 dashes hot pepper sauce
1⁄2 tsp. dried thyme
10 sheets of phyllo dough, 10x15 in. each
1. In a skillet over medium heat, sauté onion in 21⁄2 tbsp. of butter. Add mushrooms and sauté until mushrooms have released their juices; reduce liquid by half. Add cream cheese, hot pepper sauce and thyme. Cook until mixture is smooth; season to taste. Cool.
2. In a small saucepan over low heat, melt remaining butter. On a baking sheet, brush a sheet of phyllo dough with butter and top with another sheet of dough. Brush with butter and repeat, using remaining sheets of dough.
3. Spoon mushroom mixture lengthwise down the center of the dough, leaving 2-3 in. from both ends clear. Fold the ends of the dough over the filling and roll into a log. Brush with butter and bake at 400° F. until golden brown, 20-30 min. Slice 11⁄2 in. thick and serve with a salad.