CRISPY MUSHROOM FILO TRIANGLES
Looking for an easy party appetizer that's sure to be a crowd pleaser? These crispy mushroom filo triangles only contain 7 main ingredients, but are absolutely delicious. Also perfect for making ahead and freezng. Just cook from frozen and add 5 minutes to the cooking time.
Provided by Helen
Categories Appetizer party food
Time 50m
Number Of Ingredients 9
Steps:
- Pan fry the chopped mushrooms in the olive oil until cooked down and water evaporated (about 10 minutes).
- Tip the mushrooms into a bowl, then add the onions, parsley, spinach, herbs and cream cheese. Finally, add plenty of salt and pepper, then combine well.
- Lay a sheet of filo pastry out on a wooden board or work surface and brush all over with olive oil. Lay another sheet of pastry on top.
- Cut into 5 strips across the width. Place about a teaspoon of mushroom mixture at one end of a strip and fold over to make a triangle (see video). Keep folding the triangle over onto itself until the strip of pastry has all been used up.
- Repeat with the other four pastry strips, then repeat until all the mushroom mixture has been used up.
- Place on baking sheets, brush all over with olive oil, then bake at 355F / 180C for 20 to 25 minutes until browned and crisp.
Nutrition Facts : Calories 34 kcal, Carbohydrate 3 g, Protein 1 g, Fat 2 g, Cholesterol 4 mg, Sodium 39 mg, ServingSize 1 serving
AMAZING MUSHROOM TRIANGLES
so simple but packs so much flavor! could do with a vegan pastry to make meat-product free. comes together very quickly, can be frozen and put directly in the oven and reheats well
Provided by spiritussancto
Categories Vegetable
Time 35m
Yield 15 triangles, 5 serving(s)
Number Of Ingredients 12
Steps:
- bring water and wine to a low boil in a small pan, add dried shiitakes and simmer for 15-30 min to rehydrate. when softened squeeze gently to remove excess moisture, reserve liquid.
- mince all mushrooms and onion in food processor (or by hand if you really want to take forever). you may need to mince garlic by hand as it should be finer then the rest.
- cook all but pastry with 3 Tbs of reserved soaking liquid in a wok or large frying pan until well combined and soft, let almost all liquid evaporate. taste and adjust seasoning.
- let cool till you can handle easily. cut each 9" square piece of puff pastry into 9 smaller squares (roughly 3" square each). fill each square with about 1.5 Tbs filling and fold diagonally squeezing edges to seal. try not to over-stuff or they'll explode when you cook them.
- either freeze for up to 3 weeks or cook right away at 375f for about 15 min or until golden and crispy. if cooking from frozen add another 5 minute bear in mind if you microwave to reheat later they will be soft, like a croissant, not crispy. good with tzatziki sauce as part of a greek inspired meal.
MUSHROOM AND BACON TRIANGLES
Steps:
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
- Cook the bacon in a 10-inch skillet over medium-high heat until crisp. Remove the bacon from the skillet and drain on paper towels. Crumble the bacon.
- Pour off all but 1 tablespoon drippings. Add the mushrooms, onions, garlic and thyme and cook until the mushrooms are tender and the liquid is evaporated. Remove the skillet from the heat. Return the bacon to the skillet. Add the Swiss cheese and cream cheese and stir until the cheeses are melted.
- Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet, making 32 in all.
- Place 1 tablespoon mushroom mixture in the center of each square. Brush the edges of the squares with the egg mixture. Fold the pastry over the fillling to form triangles. Press the edges to seal. Place the filled pastries onto baking sheets. Brush with the egg mixture.
- Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
IVO'S MUSHROOM LEEK PUFF PASTRY TRIANGLES
This is my husband's creation, which I devoured with little shame. ;o) (Thanks to reviewer "lnsdzg" for the heads up regarding the couple of missing directions. Much appreciated!)
Provided by Sandi From CA
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean the mushrooms and slice them into slices 1/4" thick.
- Heat half the oil and butter in a pan over high heat and add the mushrooms and garlic while the butter is browning.
- Grind some pepper over the mushrooms and salt to taste.
- As the mushrooms lose moisture and shrink, turn the heat down to medium and continue to fry the mushrooms, turning the slices regularly until they are dark brown. Drain on paper towels, and then chop into smaller pieces.
- Remove the outer leaves of the leek and cut off the dark green parts and the bottom 1/2". You're aiming for the white and light green parts of the leek. Halve the leek lengthwise and rinse all layers to clean.
- Slice across the leeks thinly, then roughly chop all pieces coarsely. Fry these in more butter in the same pan used for the mushrooms until they are soft, and then drain onto paper towels.
- Packages of puff pastry generally contain two sheets, you'll only need one. Take it out and let it defrost (takes about 30-40 minutes).
- In a bowl, mix the mushrooms pieces, the leek, the cheddar and the sour cream. Sometimes it helps if you slice the leek into pieces - easier to mix that way. Preheat the oven to 400°F.
- Roll out the puff pastry slightly on a floured surface. Cut out 4 squares, about 4-5" to the side.
- Put a generous dollop of the leek-mushroom mixture onto one half of each square and fold over the corner to make a triangular pocket. Use a fork to press the folded seam together.
- Repeat for the other squares until you have 4 triangular turnovers.
- Baste the triangles with the melted butter.
- Bake in the oven on a cookie sheet until golden-brown and puffed (takes about 20 minutes). Serve warm.
More about "amazing mushroom triangles recipes"
MUSHROOM AND GOAT CHEESE PHYLLO TRIANGLES RECIPE
From foodandwine.com
5/5 Author Victor Scargle
- Stem the Portobellos and cut the caps in half. Using a sharp paring knife, cut off the black gills from the undersides of the caps. Slice the caps crosswise 1/4-inch thick.
- Melt the stick of butter in a large skillet. Add the shallot and cook over low heat until softened, about 4 minutes. Stir in the Portobello and white button mushrooms and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the mushrooms are tender and their liquid has evaporated, about 10 minutes. Stir in the garlic, parsley and thyme and cook for 2 minutes longer, stirring. Transfer the mushroom mixture to a food processor and pulse to a coarse puree. Scrape the puree into a medium bowl, stir in the goat cheese and season with salt and pepper. Let cool.
- Preheat the oven to 400$#176;. Lay 1 sheet of the phyllo dough on a work surface; keep the rest covered with damp paper towels. Brush the phyllo sheet with melted butter and cut it lengthwise into 4 even strips. Place 1 level tablespoon of the mushroom filling in a corner of one of the strips, about 1/2 inch from the top. Fold the corner down to form a triangle. Continue folding the triangle onto itself, across and down, until you have a neat phyllo triangle. Set the triangle on a large rimmed baking sheet. Repeat with the remaining phyllo, melted butter and mushroom filling. Brush the triangles with melted butter and bake for about 20 minutes, or until browned and crisp. Let cool slightly before serving.
CREAMY MUSHROOM PHYLLO TRIANGLES RECIPE | MYRECIPES
From myrecipes.com
5/5 (8)Calories 49 per serving
- Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor. Repeat procedure with remaining button mushrooms. Add onion to processor; pulse 8 times or until finely chopped.
- Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes). Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook for 2 minutes. Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.
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