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Melt margarine in large sauté pan. Chop onions finely and sauté in pan until soft, but not brown. Chop mushrooms finely and add to onions. You may use a food processor for both these chopping jobs. Sauté until mixture is quite dry, about 10-15 minutes. Add Marsala wine and cook on high heat until moisture is evaporated. Season with salt and pepper to taste and let cool. You may refrigerate the mixture and prepare the hors d'oeuvres up to two days later.
Melt the margarine. Working quickly, place one sheet of the phyllo dough on countertop with the longer edge closest to you. Brush with the melted margarine. Cover with a second sheet of dough and brush again with margarine. As you are working, keep the unused phyllo dough covered with a dishcloth or plastic wrap as it dries out very quickly. Cut the dough into 6 strips approximately 2 inches wide. Place 1 rounded teaspoon of mushroom filling about 1 inch from the bottom of each strip. Fold upwards once to cover the filling.
Bring right bottom corner of dough upwards to meet the left edge, forming a triangle. Continue folding from side to side until the strip is completely folded into a triangle. Place seam-side down on a lightly greased baking pan and brush with additional melted margarine. Repeat with all the strips and the remaining dough and filling. You may cover and freeze the hors d'oeuvres at this point or proceed to bake.
In a preheated 350-degree oven, bake the hors d'oeuvres for about 20 minutes, or until golden. Serve immediately or refrigerate or freeze until later. To reheat, bake for about 10 minutes in a preheated 300-degree oven.
Makes 60 hors d'oeuvres
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