Grilled Wild Mushroom Wrap
Makes 8 servings.
8 - ounces fresh oyster mushrooms
8 - ounces fresh Portobello mushrooms, stems removed
8 - ounces fresh shiitake mushrooms, stems removed
5 - ounces fresh spinach leaves
1 - cup heavy cream
5 - sheets phyllo dough
1/2 - cup butter, melted
Prepared medium heat grill.
- With a damp paper towel, brush mushrooms clean.
- Brush with olive oil
and season with salt and pepper.
- Place the mushrooms on the grill for 10
to 15 minutes or until tender.
- Allow to cool.
- Throw away base of oyster
mushrooms just where stems attach to each other.
- Roughly, chop mushrooms.
Place in a strainer and allow any excess moisture to drain away.
In skillet, saute spinach in olive oil until wilted.
- Add cream and
simmer until reduced by half, about 12 minutes.
Stir in mushrooms.
On waxed paper lay one sheet of phyllo dough.
Brush phyllo with butter
and cover with second sheet.
- Brush second sheet with butter.
layering and brushing sheets until all five are buttered.
Place mushroom mixture on the long edge of the phyllo dough and roll
toward the other edge.
- Fold over edges to seal.
- Place on an insulated
baking sheet, seam side down.
- Place in center of cooking grate and cook
over Indirect Medium heat for 15 to 20 minutes or until nicely browned on
- Cut into 2-inch pieces.
Barbecue Facts & Tips