Mushroom wraps
Author Notes: Depend on the size it cud be perfect appetizer or lunch with 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 sauce pan add mushrooms and cook about 10 - 12 minutes. Mix corn starch 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 damp kitchen towel to prevent drying.
- Add 1/2 cup cold mushrooms, roll in to the shape of big spring roll. Put on the baking sheet covered with parchment paper and brush with oil.
- Bake at 350 F for 18-20 minutes.
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