Mushroom Baklava
Delicate phyllo layers surround bright and herby roasted mushrooms seasoned with D'vora for a crispy and savory bite, that is perfect for a light lunch or as part of a larger family style table full of delicious dishes. We also make them in mini sizes for hors d'oeuvres.
Mushroom Baklava
Ingredients
- ¼ cup olive oil
- 2 x 10oz containers crimini mushrooms, cut into ¼” slices
- 1 cup red onion, finely diced
- 1 cup toasted walnuts
1 tsp fine sea salt
- ½ tsp ground black pepper
- ¼ cup sherry vinegar
- 1 Tbsp D’Vora blend
- -
4 sheets of phyllo dough
- 2 sticks of butter, melted
Mushroom D’Vora filling
To Assemble the Baklava
Directions
Mushroom D’Vora filling
In a heavy bottom skillet or Dutch oven, heat the olive oil until shimmering and roast the mushrooms until nicely browned.
Add the onion, toasted walnuts, salt and black pepper and continue roasting until the onions are cooked through.
- When ready, turn the heat off and deglaze the pan with sherry vinegar, scraping up any browned bits with a silicon spatula.
- Add the D’Vora blend and stir to combine.
- Cool the mushroom mixture until completely cooled (about 20 minutes) and pulse in the food processor to chop finely. The pieces should look roughly chopped and not pureed.
To Assemble the Baklava
- Preheat the oven to 400°F.
- Gently brush/dot the phyllo dough and lay a sheet of phyllo on top to make a double thick sheet.
- Lay another sheet of dough on top, gently brushing and dotting with butter again and lay a sheet of phyllo on top. The result should be 2 double thick sheets stacked on top of each other.
Spread the chopped mushroom evenly mixture over the bottom third of the phyllo dough. The filling should be even all the way to the ends so that the rolls on the ends will be the same thickness as those in the middle.
Start rolling the dough and filling, tightly to prevent gaps, until the roll reaches the unfilled part of the dough.
- Brush a little butter on the end and roll to completely seal
- Cut the roll into 16 equal pieces and brush the roll completely around with melted butter.
- Separate the pieces and place them on a baking tray lined with parchment.
- Bake in the oven until the rolls are crispy and the dough is cooked through, about 30 minutes, rotating the tray halfway.
Recipe Note
Recipe Note
For the mini rolls for hors d'oeuvres, roll the mushroom into each double thick layer to make 2 smaller rolls.
Cut the rolls into bite sized pieces, brush the rolls outside with the melted butter, and bake as above until cooked and golden brown.
Questions? Contact helen@laboiteny.com
