Mushroom wraps

By anka
June 17, 2015
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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
  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.

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