Recipe from Chef Ken Hall.
1 box phyllo dough
3 Tbsp olive oil
1 lb crimini mushrooms
1/2 cup dried mushrooms like porcini or chantrelles, hydrated
1 onion, minced
2 garlic cloves, minced
1 Tbsp fresh thyme and rosemary, chopped
6 oz cream cheese
1/2 cup parmesan or asiago, grated
1/2 cup melted butter
Heat saute pan over high heat, add 2 T oil and mushrooms, cook for 2 minutes without stirring, then toss around. Add the onion and garlic, continue cooking until the moisture has evaporated. Stir in the cream cheese and half of the parmesan cheese, remove from the heat and season with salt and pepper, let cool.
On a hard working surface lay out 1 slice of phyllo dough, brush lightly with butter and sprinkle with parmesan, top with another sheet and repeat brushing with butter and sprinkle with cheese, go three layers thick. Cut into 6 strips verticaly, place a tablespoon of mushroom mix at the bottom of each strip, fold over to form a triangle and continue folding like a paper football, brush end with butter to seal.
Place on a cookie sheet and bake at 375 for 15-18 minutes until browned and crispy.