A wonderful appetizer that shows off the great flavor of Chanterelles.
10 large white mushrooms, ¼ " diced
¼ cup onion, diced
1 tsp. dried crushed rosemary
1 pkg. (20 gm.) Untamed Feast Chanterelles
Salt and pepper
5 Tbsp. butter
1 small wheel of Brie
10 sheet of phyllo pastry
Soak the Chanterelles in 2 cups water for 20 min., drain saving the water if you like for another use, squeeze out moisture and dice.
Heat 1 Tbsp. butter in a medium fry pan and saute onion for 1-2 min. Add the white mushrooms and saute until their liquid has been released, add the chanterelles, rosemary and salt and pepper and continue cooking until the liquid is evaporated.
Preheat oven to 375F. Melt the last 4 Tbsp. butter. Slice the brie into 20 even pieces. Lay out the phyllo pastry and butter one sheet, reserving the rest under a damp towel. Lay another sheet on top. With a sharp knife or pizza cutter cut phyllo into four pieces width wise. Place a spoonful of mushroom on each piece and a slice of brie. Roll up tucking the ends in half way. Place on a cookie sheet seam side down and butter tops.
Bake for 9-12 min. until golden brown. Let rest 5 min. before serving.
Recipe by Noshing With the Nolands at http://noshingwiththenolands.com/chantrerelle-mushroom-and-brie-pastries/