Savory phyllo pastry with a creamy mushroom and caramelized onion filling. A reliable make-ahead dish that works for brunch, dinner, or cold from the refrigerator the next day. The technique is straightforward: dry-cook the mushrooms to concentrate their flavor, cool the filling completely before assembly, and bake at high heat until the pastry shatters. With proper preparation, the bottom stays crisp and the interior remains rich without turning soggy. Serve warm with a green salad and white wine.
What You Need:
1 lb phyllo dough sheets, thawed if frozen
1½ lbs white button mushrooms, finely chopped
3½ oz yellow onion, finely diced
½ cup sour cream
½ cup plain yogurt
2 tablespoons olive oil
1 large egg
½ teaspoon black pepper
¼ cup vegetable oil or melted butter
Salt to taste
Clean mushrooms with a damp paper towel, do not run under water. Chop fine. Dice onion the same size. Heat olive oil in a wide skillet over medium heat, add onion with a pinch of salt, cook until soft and just golden at the edges, about 6 minutes. Add mushrooms, raise heat to medium-high, cook until all liquid evaporates and they start to brown, 8 to 10 minutes. You want them dry and concentrated, not soupy. Season with pepper and salt, remove from heat, stir in sour cream. Let cool completely.
Beat egg with yogurt and 1 tablespoon oil. This is your brushing liquid.
Preheat oven to 375°F. Lay one phyllo sheet on a clean surface, brush lightly with egg wash, top with another sheet. Repeat to make a stack of three sheets. Spoon a thick line of mushroom filling along one long edge, leaving a 2-inch border. Roll up tight like a cigar, tuck ends under. Transfer seam-side down to an oiled sheet pan. Repeat with remaining phyllo and filling, should get about 6 rolls.
Brush tops with remaining wash and a drizzle of oil. Bake until deeply golden and kitchen smells like a bakery, 25 to 30 minutes. Phyllo should crackle when tapped.
Serve:
Warm or at room temperature, with a crisp green salad and cold white wine. Keeps well wrapped in foil for day-two snacking straight from the refrigerator.
