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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1/4 c. chopped shallots
- 2 x garlic cloves peeled, chopped
- 2 lb fresh mushrooms rinsed, tough stem
- Â Â ends trimmed, and sliced
- Â Â (cremini, shiitake, porcini, or possibly common, or possibly a mix)
- 2 Tbsp. sherry or possibly red wine vinegar
- 2 tsp fresh thyme leaves
- 1 c. shredded manchego or possibly parmesan cheese (4 ounce)
- 3 Tbsp. minced parsley
- 1/4 tsp salt - (about)
- 1/8 tsp freshly-grnd black pepper - (about)
- 6 sht filo dough - (abt 12" by 18") thawed
- Â Â (thaw overnight in the refrigerator)
- 1/4 c. butter - (1/8 lb) melted
Direcciones
- Pour 1 Tbsp. extra virgin olive oil into a 12-inch nonstick frying pan over medium heat; when warm, add in half of the shallots and garlic and stir till shallots are limp, 3 to 5 min.
- Add in half of the mushrooms and stir till mushrooms begin to brown and any liquid is evaporated, 5 to 8 min. Add in half of the vinegar and thyme; cook, stirring often, to blend flavors, 1 to 2 min longer.
- Pour into a bowl, repeat to cook remaining mushrooms, and pour into the bowl. Let cold to room temperature, about 25 min. Stir cheese and parsley into mushroom mix; add in salt and pepper to taste.
- On a 12- by 24-inch piece of plastic wrap, lay one filo sheet flat (cover the remaining filo with plastic wrap to prevent drying) and brush lightly with melted butter. Top with another filo sheet and brush lightly with more butter. Repeat this process to stack all six sheets.
- Spread mushroom mix in a 3-inch band along one long side of dough, 2 inches in from the edge and the sides. Fold long edge and the ends of dough over filling. Gently lift plastic wrap under filled side of dough and guide it forward to create a compact roll, ending with seam down.
- Gently transfer roll, seam down, to a buttered 14- by 17-inch baking sheet. Brush top with more melted butter; save any remaining for other uses.
- Bake on the center rack in a 375 degrees regular or possibly convection oven till golden all over, 45 to 55 min. Serve hot, cut into 1 1/2-inch slices.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 6 servings | |
| Calories 209 | |
| Calories from Fat 144 | 69% |
| Total Fat 16.34g | 20% |
| Saturated Fat 7.86g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 387mg | 16% |
| Potassium 520mg | 15% |
| Total Carbs 7.38g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.83g | 2% |
| Protein 9.94g | 16% |
