I made this recipe for my vegetarian daughters and my carnivorous sons loved it too.  It has a robust flavor that satisfies a hearty appetite.

Mushroom Filling

2 lbs. assorted types of mushrooms — shitake, portobello, cremini etc. Stems removed and caps chopped into 1/4 inch pieces.

4 T extra virgin olive oil plus extra for brushing the filo

1/2 cup minced shallots

1/4 cup chopped fresh basil

1 tsp. dried oregano

6 T mashed roasted garlic (recipe to follow)

2 T dry white wine

2 T unsalted butter

 kosher salt and fresh ground pepper to taste

20 filo sheets

In a large skillet over medium high heat, saute the mushrooms and shallots in the olive oil until they give off their liquid. Add the garlic, basil and oregano. Then the wine and butter. Season to taste with salt and pepper. Spread mixture  onto a large cookie sheet and let cool.  Preheat oven to 375 degrees.

On a clean surface, layer the filo sheets one on top of the other, brushing with the oil in between layers. Spread mushroom mixture along the short side of the filo, leaving room at the edges to roll it up. Fold in the sides a bit so you can enclose the mixture inside the filo like tube. Brush the top with olive oil

Place on cookie sheet and bake for about 18 minutes or until slightly browned. Rotate every few minutes to ensure even browning.

Roasted Garlic

Everyone has their own method of roasting garlic. Here’s mine. In a pinch, you can always use the bottled stuff.

3-4 heads of garlic

foil

olive oil

Cut off  the tops of the garlic heads and drizzle with olive oil. Roll up in foil and bake in 400 degree oven for an hour.

When the bulbs cool, squeeze the garlic out and mash with a fork.