Ingredients

8 ounces cremini mushrooms, diced

2 cups cooked wild rice

12 garlic cloves, minced

1 shallot, small dice

1/4 tsp dried thyme leaves

1 tsp light miso

2 Tbsp fresh parsley, minced

Black pepper, a grinding or two

16 phyllo dough, thawed - I used Athens, you’ll need to thaw one roll

Instructions

1. Thaw one roll of phyllo, following the thawing directions on the package.  Preheat oven to 375 degrees F.

2. Heat a large skillet over medium-high heat.  Add mushrooms, garlic, shallot, and parsley to the heated skillet sauteing until the shallots are transparent, about 5 minutes.  Add a teaspoon or two of water if your mixture is sticking to the bottom of your skillet.  Stir in thyme and miso along with a grinding of black pepper.  Taste and adjust seasoning.  Stir wild rice into your vegetable mixture and set aside.

3. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out.  Remove 4 sheets and stack on a clean counter surface.  Measure a slightly heaping 1/2 cup mushroom mixture and place in the center of phyllo sheet layers.  Fold in long sides of dough up over the filling. Bring remaining sides up to meet, and pinch together while making sure that the filling is completely enclosed and dough is fluffed at the top like a beggar’s purse.  You may need to wet your hands and seal the sheets together at the top.  Repeat the process to make 3 additional bundles, working quickly so the dough doesn’t dry out.  You’ll find the sheets tear easily but as long as you have a solid sheet on the bottom, you’ll be just fine.

4. Place bundles on parchment paper or silicone mat-lined baking sheet about 1 inch apart.

5. Give bundles a slight spray of cooking oil.  Bake for 18 - 22 minutes, until golden brown.

Yields 4 bundles - Serve with your favorite Plant-Based Gravy.