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Crispy Mushroom Triangles

D'Artagnan | Yield: about 24 canapes
Umami-rich organic mushrooms and herbed crème fraîche make a delectable filling for these crowd-pleasing hors d'oeuvres. And our black truffle butter renders them crisp and golden while adding an extra dimension of flavor.
Phyllo Triangles with Creamy Mushrooms Appetizer Recipe | D'Artagnan

Ingredients

  • 1 package  Organic Chef’s Mix Mushrooms, chopped
  • 6 ounces Black Truffle Butter, divided use
  • 1 shallot, minced
  • 1 teaspoon mined garlic
  • Salt & freshly ground black pepper
  • 1 tablespoon finely chopped fresh thyme
  • 8 ounces crème fraîche, or mascarpone
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons finely chopped fresh chives
  • 16 sheets phyllo dough

Preparation

  1. Place mushrooms in the bowl of a food processor and pulse until finely minced.
  2. In a large skillet, melt 3 ounces of truffle butter over medium-high heat. Add shallots and garlic; sauté until translucent. Add mushrooms, stir to coat, season with salt and pepper. Cook until mushrooms have released their moisture, are dry and lightly browned, about 12-15 minutes. Stir in thyme and continue to cook, about 3 minutes more. Taste for seasoning, add additional salt and/or pepper if needed. Remove from heat and allow mushroom mixture to cool completely.
  3. In a small bowl, stir together crème fraiche, parmesan, and chives. Set aside.
  4. Preheat oven to 350 degrees F.
  5. Keep the sheets of phyllo in a stack and using a sharp paring knife cut the sheets into thirds lengthwise, to have 48 long strips. Keep the phyllo strips covered with a slightly damp tea towel while working.
  6. Melt the remaining 3 ounces of truffle butter. Place one phyllo strip on a dry work surface and brush evenly with truffle butter. Top with a second strip of phyllo to create a double layer. Place a teaspoon of the crème fraiche mixture at the top of the strip then add a heaping teaspoon of the mushroom mixture. Fold the top corner over the filling to form a triangle and continue folding as though folding a flag, until the filling is completely encased in the triangle. Brush the outside of the triangle with truffle butter on both sides, then place on a parchment lined sheet pan. Repeat until all triangles are formed.
  7. Bake until crisp and golden brown, about 20-25 minutes, rotating the pan halfway through baking. Serve warm.