Ingredients
- 8 sheets phyllo pastry
- 4 sheets of phyllo pastry with melted butter (lightly)
- 2 garlic (cloves minced)
- 1 onion
- 600 gr mushrooms (sliced)
- 110 gr black forest ham (diced)
- 75 gr melted clarified butter
- 60 gr mossarella cheese (shredded)
- 45 gr sweet pepper (diced red)
- 45 gr butter over hea cook onion
- 45 gr butter
- 20 gr parmesan cheese (grated)
- 14 gr fine bread crumbs
- 10 ml lemon juice
- 10 ml dijon mustard
- 7 gr parsley (minced fresh)
- 1 gr salt
- 1 gr pepper
- 1 gr thyme
- some salt
on top of the other. About 3 cm from one long edge of phyllo pastry, spread half of mustard in a 5 cm wide strip, leaving a 3 cm border on both sides. Over mustard, spread half of the mushroom filling. Dust filling and phyllo pastry with half the parmesan cheese. Turn up bottom edge of pastry over mushroom filling; turn both side edges in the brush this exposed phyllo pastry on bottom and edges with butter. Roll up, jelly roll fashion, loosely but compactly. Place, seam down, on baking sheet. Repeat with remaining phyllo pastry, butter, filling and parmesan cheese. Brush top with butter; with sharp knife cut 8 slits on diagonal, on top of each roll, through top 2 layers of phyllo pastry. Bake at 190ºC over for about 25 minutes or until pastry is golden and crisp. Let cool for about 5 minutes before slicing.
