Recipe: Wild Mushroom Phyllo Triangle Canapes (Parve, Vegan)

This is the eighth hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.

It doesn’t look like The Queen’s canape reception menu include anything for the vegans on the guest list, but we will. We are reinterpreting the wild mushroom chausson, which incorporates a butter-based pastry, and offering these wild mushroom in triangle-shaped packets of phyllo dough. The recipe comes from meign via VegTalk.org.

Ingredients for Wild Mushroom Phyllo Triangles

  • 2 tsp olive oil
  • 3 cloves garlic, pressed
  • 1 cup cremini mushrooms, minced
  • 1 Tbsp fresh thyme, minced
  • Salt & pepper
  • 3 cups spinach, shredded
  • 1 Tbsp kosher red wine vinegar
  • ½ package phyllo pastry
  • Olive oil

Instructions

Heat a large pan to medium-high and saute the garlic in 1 tsp of the olive oil. Add the other tsp when you add the mushrooms, and stir them around to coat them in the oil. Leave them on the heat, stirring occasionally, long enough to allow the mushrooms to release and then reabsorb their juice. This will take about 15 minutes.

Once the mushrooms have fully cooked, add the thyme and salt & pepper to taste, then the spinach. Allow the spinach to just wilt and then add the red wine vinegar and scrape up anything stuck to the bottom of the pan. Remove the filling from the heat.

Lay one sheet of phyllo pastry flat on a cutting board and brush lightly with olive oil or coconut oil. Using a pizza cutter or knife, slice the pastry along the long side into 5 strips. Place a small spoonful of the mixture at one end of each strip. Fold the phyllo up in a triangle shape, keeping the filling in the middle of the pocket. Continue until all the filling mixture is used.

Bake the triangles at 350 degrees F for about 15 minutes, or until the phyllo starts to brown.

The next royal wedding canape: Chocolate Truffles

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6 Comments

Filed under Catering, Recipes, Wedding Reception

6 responses to “Recipe: Wild Mushroom Phyllo Triangle Canapes (Parve, Vegan)

  1. Pingback: Happy Anniversary Prince William and Kate! A Wedding Anniversary Party Menu | Backyard Huppah

  2. Pingback: Recipe: Roast Duck and Fruit Chutney Canape | Backyard Huppah

  3. Pingback: Kosher-fied Royal Wedding Hors d’Oeurve Reception Menu with Recipes | Backyard Huppah

  4. Pingback: Your Own Royal Canape Reception: Kosher-fied Menu and Recipes | Backyard Huppah

  5. Hi Maria/Huppahs,

    We came across your blog + recipe on Twitter and are eager to share it with our followers! If you’re unfamiliar with Fillo Factory, we make all kinds of tasty all-natural and OU-Kosher (both parve & dairy) foods; if you’re interested, you can view most of our line at our Facebook page (linked above). In accordance with this recipe, our fillo doughs are also vegan and come in organic varieties, as well. Just a head’s up!

    Thanks again for the recipe and instructions. Keep an eye out for our RT. Looking forward to reading more from you. 🙂

    Best wishes,
    Sara
    The Fillo Factory
    http://facebook.com/fillofactory
    http://twitter.com/fillofactory

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