WILD MUSHROOMS IN PUFF PASTRY

4 cups sliced wild mushrooms ½ cup Parmesan cheese

1 cup red wine ½ cup soft goat cheese

2 cloves garlic, crushed basil, thyme, rosemary

3 shallots salt & pepper

1 onion phyllo dough

¼ cup bread crumbs melted butter

Sauté chopped onion, shallots, and garlic quickly in olive oil. Add red wine; reduce by one half. Add mushrooms (shitake, morel, inoki, coral or domestic if wild not available). Add a little more red wine. Cook till tender (al dente). Refrigerate so mushroom mixture cools completely. Add bread crumbs, parmesan cheese, goat cheese, spices. If you wish to use

this as a main course, add roasted chicken or prociutto ham.

Place two sheets of phyllo dough on pan in which you will cook this dish.

Brush with melted butter, especially edges. Add two more sheets, more butter. Spread filling in row on dough two inches from sides and several inches from long edge. Fold both sides over mixture and roll from back edge forward like a burrito. Brush top with butter.

Bake: 350 degrees, 25-30 minutes till golden brown. Serve warm with roasted red pepper sauce