Mushroom wraps

Ingredients

• 1 pound mix mushrooms, sliced
  
• 1/4 cup butter
  
• 2 cloves garlic, minced
  
• 2-3 sprigs fresh time
  
• 1/2 teaspoon Himalayan pink salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1/2 cup white wine
  
• 3 tablespoons corn starch
  
• 1/2 cup cold water
  
• 8 phyllo sheets
  
• oil for brushing
  

Directions

1. 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.
2. Take 2 phyllo sheets and brush with oil, cover remaining phyllo sheets with a damp kitchen towel to prevent drying.
3. 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.
4. Bake at 350F for 18-20 minutes.