Wild Mushroom Phyllo Triangles

Five lightly browned triangle phyllo dough packets sitting on a wood cutting board.

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. 

Clump of small yellow mushrooms growing out of a tree.

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.

basket of yellow mushrooms with long white stems, sitting on the forest floor next to a mossy log.

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

two bowls fo little yellow mushrooms known as honey fungus.

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

Can I use other mushrooms to make these mushroom phyllo triangles? 

Yes, these mushroom phyllo triangles can be made with wild mushrooms, store bought mushrooms, or a combination of each.

When should I start looking for honey mushrooms?

Here is the United States you will start to see them popping up in the fall.

What do honey fungus, okra and gumbo filé have in common?

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

Five lightly browned triangle phyllo dough packets sitting on a wood cutting board. There's a nutcracker in the foreground who looks like a chef.

Wild Mushroom Phyllo Triangles

Stacey Mincoff
These delicious bite size crispy wild mushroom phyllo triangles are a favorite party appetizer at my house. Make ahead and freeze for later.
Course Appetizer
Servings 40 Appetizers
Calories 35 kcal

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

Can be made ahead and frozen before baking, just layer between sheets of wax paper, parchment paper or butcher paper to keep them from sticking to each other and place in a freezer safe container that will keep them from getting smashed. Bake for same time and temperature directly from the freezer.

Nutrition

Calories: 35kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 35mgPotassium: 37mgFiber: 1gSugar: 1gVitamin A: 67IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Keyword Appetizer, Fall, Foraged Food, Vegetarian
Tried this recipe?Let us know how it was!

Step by Step Instructions

Small yellow mushrooms, garlic bulb, shallot and thyme on a wood cutting board.

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.

Chopped shallots, garlic and thyme on a wood cutting board. There's a clear bowl of chopped yellow mushrooms in the background.

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.

Minced shallots cooking in a skillet.

Add thyme, wine, unami seasoning, soy sauce and a large pinch (about 1/8 teaspoon) of ground black pepper.

roughly chopped yellow mushrooms with fresh thyme in a skillet.
Chopped yellow mushrooms with red wine that just been added in a skillet.

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).

Rows of phyllo triangle packets on a wood cutting board.

Bake at 375°F for about 12 minutes or until turning golden brown. Yum!

Five lightly browned triangle phyllo dough packets sitting on a wood cutting board. There's a nutcracker in the foreground who looks like a chef.

Other Recipes using wild mushrooms

Chanterelle cheese phyllo

Rustic chanterelle tart with ruffled filo dough crust sitting on a round wood pedestal that has bark around the edge. There are a few raw, whole chanterelles and some fresh thyme on the board for garnish and a nutcracker who looks like a chef in the background.
Pepé is drooling over our gorgeous chanterelle & gruyere tart.

Mock Crab Cakes with Lion’s Mane Mushrooms

Crab cake mound on a round white plate with a square ramekin of pale yellow sauce, a lemon wedge and some parsley.

Stroganoff with venison and wild mushrooms

Light brown slightly chunky sauce on top of pale tan wide egg noodles on a white plate. It's sprinkled with green bits of parsley on a round white plate.

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