These delicious, bite size, crispy, wild mushroom phyllo triangles are a favorite party appetizer at my house. They get devoured before I can place the platter on the table.
Although they take some practice to fold, with a little time and patience you’ll be a pro in no time. Make ahead and freeze until you’re ready to bake – they can go from freezer to oven, and ready in 12 minutes.
Did You Know that the Largest Organism on Earth Is a Fungus?
According to this article in Scientific American, there’s a honey fungus in Oregon that is bigger than a blue whale.
What are honey mushrooms?
Always do your homework. Nobody else is responsible for what you eat and there are mushrooms that can kill you. That being said, This guy Adam Haritan is my favorite go to guy that helps to prevent me from eating the bad ones. In this video, he talks about honey mushrooms and a deadly look alike.
Sorting is very important
The sad truth here is that after sorting for bugs and mushrooms past their time, the bowl on the left is all I had left. I had to throw away the mushrooms in the bowl on the right.
FAQ’s
Yes, these mushroom phyllo triangles can be made with wild mushrooms, store bought mushrooms, or a combination of each.
Here is the United States you will start to see them popping up in the fall.
They all have a built in thickening property. Honey mushrooms are like okra and secrete a type of slime that is also a thickener. These mushrooms are better suited for making a filling such as these mushroom phyllo triangles.
How to fold phyllo triangles
See below for step by step instructions
Wild Mushroom Phyllo Triangles
Ingredients
Filling:
- 11 Ounces Honey Mushrooms (or any mushroom, or blend of mushrooms)
- 1 Shallot (minced – medium size
- 3 Teaspoons Minced Garlic (about 3 or more large cloves)
- 1 Tablespoon Fresh Thyme (or 1 teaspoon dried thyme)
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1/2 Cup Dry Red Wine (cabernet, merlot, malbec, zinfandel… dry red, not sweet)
- 1 Tablespoon Unami Seasoning (optional – from Trader Joe’s)
- 1 Teaspoon Soy Sauce
- Salt and pepper to taste
Packets:
- 10 Sheets Phyllo Dough
- 5 Tablespoons Unsalted Butter (or olive oil, avocado oil, canola oil)
Instructions
- Clean mushrooms of any debris. No need to soak your mushrooms as they will absorb too much water. Just brush them off.
- Chop mushrooms into small to medium chunks. Do not mince so you can retain some of the texture – this is not a pâté and you want to have some chunks to bite into.
- Heat large skillet on medium high and add 1 tablespoon each of butter and olive oil to the pan. Sauté minced shallots until they are starting to turn translucent (about two minutes), then add minced garlic and cook for about one more minute.
- Now add chopped mushrooms, seasoned with a large pinch of salt and cook for about 4-5 minutes.
- Add thyme, wine, unami seasoning, soy sauce and a large pinch (about 1/8 teaspoon) of ground black pepper.
- Cook until wine and other liquid from mushrooms has reduced and is of the consistancy to scoop without being runny. Taste before filling phyllo dough and add additional seasoning if required.
- Place one sheet onto a large cutting board and cover the remaining sheets to prevent them from drying out. Brush with melted butter or spray with preferred oil.
- Cut phyllo sheet vertically into half, then cut each half into half again creating 4 long strips, place about 1 teaspoon at the bottom of a strip and fold into triangles (the same way you would fold a flag).
- Bake at 375°F for about 12 minutes or until turning golden brown. Yum!
Notes
Nutrition
Step by Step Instructions
Clean mushrooms of any debris. No need to soak your mushrooms as they will absorb too much water. Just brush them off.
Chop mushrooms into small to medium chunks. Do not mince so you can retain some of the texture – this is not a pâté and you want to have some chunks to bite into. Prep the rest of your ingredients.
Heat large skillet on medium high and add 1 tablespoon each of butter and olive oil to the pan. Sauté minced shallots until they are starting to turn translucent (about two minutes), then add minced garlic and cook for about one more minute.
Add thyme, wine, unami seasoning, soy sauce and a large pinch (about 1/8 teaspoon) of ground black pepper.
Cook until wine and other liquid from mushrooms has reduced and is of the consistancy to scoop without being runny. Taste before filling phyllo dough and add additional seasoning if required.
Place one sheet onto a large cutting board and cover the remaining sheets to prevent them from drying out. Brush with melted butter or spray with preferred oil.
Cut phyllo sheet vertically into half, then cut each half into half again creating 4 long strips, place about 1 teaspoon at the bottom of a strip and fold into triangles (the same way you would fold a flag).
Bake at 375°F for about 12 minutes or until turning golden brown. Yum!
Other Recipes using wild mushrooms
Chanterelle cheese phyllo
Mock Crab Cakes with Lion’s Mane Mushrooms
Stroganoff with venison and wild mushrooms
