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
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