Mushrooms can be a hit or miss. I love them dearly and can think of any and all combinations (soups, grilled, gravy, stir-fry, you name it) and I love them all. Well, this one is a winner all around. I managed to convert a few mushroom skeptics, so maybe you want to give it a try? Let me know how it goes.
Without further ado…
Ingredients:
1 red onion, chopped
3 garlic cloves, minced
1 lb white button mushrooms, finely chopped
2 cups walnuts, finely chopped
2 tbsp dill (I used frozen dill in olive oil)
8 phyllo pastry sheets
3 tbsp olive oil, 1 tbsp smoked paprika, salt and pepper to taste
Method: Preheat the oven to 375F. In a large saucepan, sauté the onion and garlic for a couple of minutes, add the dill (dry herbs can also work) and smoked paprika, then toss in the mushrooms and walnuts. Cook for 20 minutes or so on low moderate heat until the mixture is cooked through and not as wet (mushrooms will release some water initially). Take off heat, add salt and pepper to taste. Set aside.
For the phyllo pastry: On a large oven tray, place a large piece of parchment paper and prepare the bottom phyllo sheets by laying four of them, one at a time and with a drizzle of olive oil in between. Layer the mushroom and walnut mix on top, then cover with the remaining four sheets (drizzle a little bit of olive oil in between them). Roll up the edges, sealing them with a bit of water, then poke through the top sheets with a fork to release the steam. Bake for 30-40 minutes until the top is golden brown. Remove from the oven and let cool slightly. Cut into squares and serve with a salad of your choice.