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Depend on the size it cud be perfect appetizer or lunch with a nice salad.
Depend on the size it cud be perfect appetizer or lunch with a nice salad.—anka
Makes: 4 lunch size wraps
pound mix mushrooms, sliced
cloves garlic, minced
sprigs fresh time
teaspoon Himalayan pink salt
teaspoon freshly ground black pepper
cup white wine
tablespoons corn starch
cup cold water
oil for brushing
- Put butter, garlic, fresh thyme, salt, pepper and wine in the saucepan add mushrooms and cook about 10 - 12 minutes. Mix cornstarch with 1/2 cup cold water, add to the mushrooms and cook additional 2 minutes. Let cool complicity, I usually cook mushrooms day before.
- Take 2 phyllo sheets and brush with oil, cover remaining phyllo sheets with a damp kitchen towel to prevent drying.
- Add 1/2 cup cold mushrooms, roll into the shape of big spring roll. Put on the baking sheet covered with parchment paper and brush with oil.
- Bake at 350F for 18-20 minutes.