A Note Before You Start
This recipe is a labor of love however there is a shortcut you can use which makes this recipe much easier. Instead of using phyllo sheets to wrap up the filling, you can buy and use frozen phyllo cups instead. If you decide to make the triangles with the phyllo sheets, you'll need two damp cloths or paper towel sheets: one to keep the roll of phyllo sheets from drying out, and the other for the top of the finished "pockets."
Ingredients
1 lb of mushrooms - you can vary the type: shiitake, button, baby bella, or just use your favorite.
1 cup of thinly sliced shallots
8 oz of grated gruyere cheese
4 oz of grated parmesan cheese
4 oz of mascarpone
2 cloves of minced garlic
6 Tbsp of butter, divided
2 Tbsp of extra virgin olive oil
1/4 cup of medium dry sherry (optional)
1 tsp of salt
1/2 tsp of black pepper
2 tsp of freshly chopped thyme
1 package of frozen phyllo dough - defrosted
Preparation
Step 1: Defrost the phyllo sheets if using, but keep in the package until you're ready to begin filling the pockets.
Step 2: Remove the stems from the mushrooms and finely chop them in a Cuisinart fitted with a steel blade and set aside.
Step 3: Thinly slice the shallots. Using a large saute pan, turn the heat on medium and add 1 Tbsp of butter and 1 Tbsp of olive oil. Add the shallots and cook until they are soft and translucent (approximately 12 min). Add the minced garlic and cook for another minute. Remove the shallots and garlic from the pan and place them in a mixing bowl.
Step 4: Add 1 Tbsp of butter and 1 Tbsp of olive oil to the saute pan and heat on medium heat. Once the butter has melted, add the mushrooms and cook, stirring often. Once the mushrooms have released their liquid, add the salt, pepper, thyme and sherry and reduce the heat to medium low and cook until the liquid has evaporated. Remove from the heat and add the mushroom mixture to the bowl with the sauteed shallots.
Step 5: Add the mascarpone, parmesan and gruyere cheeses to the bowl with the shallot and mushrooms and mix it in throughly.
Step 6: If you're using the phyllo cups remove from their packages and place on a parchment lined sheet pan, and fill each cup with the mushroom filling. When ready to bake, preheat the oven to 375 and bake for 12-15 minutes.
Step 8: If you're using the phyllo sheets, take the remaining butter and microwave for two and a half minutes on power level 6 in a glass bowl. Line a sheet pan with parchment paper and set aside.
Step 9: Remove one sheet of phyllo and place on a parchment topped cutting board. Brush with melted butter and repeat two more times. Re-cover the phyllo sheets your not working with, with the damp paper towels. Using a sharp knife, cut the phyllo sheets into 4 equal strips beginning at the top of the short end. Place a heaping teaspoon of filling at the top of the strip and to the right. Fold the top left corner over the filling, making a triangle. Next take the top of the triangle and fold it down toward yourself. Next fold the triangle over to the left. Continue folding the triangle in this manner until you reach the bottom of the phyllo strip. Continue this process until you've made all your "pockets," but remember to keep all the finished pockets covered with a damp paper towel.
Step 10: Pre-heat your oven to 375. Bake the pockets until just golden brown; about 12-14 minutes.