Mushroom wraps

Name: Mushroom wraps
Yield: Makes 4 lunch size 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

By anka • June 17, 2015 • 0 Comments

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Author Notes: Depend on the size it cud be perfect appetizer or lunch with a nice salad. —anka

Makes 4 lunch size wraps

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

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.

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