I have not been cooking much. For whatever reason, lately nothing really sounds good to me. I don't know what it is- maybe its a way-too-much-snow-and-ice Winter time funk. Who knows. But lately I find myself standing at the open fridge, staring at it blankly and deciding nothing looks good enough to eat.
Today, back to the fridge I went determined to select a few ingredients and actually cook something. I grabbed some mushrooms, fresh thyme, and a bulb of fennel (mostly because my daughter was requesting I cut some up for her to snack on but also because the fronds are pretty and make a nice garnish).
So, there it was, the start of this dish, which if I do say so myself, turned out wonderfully. I guess it is not that surprising as I am pretty sure you can wrap phyllo around just about anything, and it would then automatically taste good.
This was really easy to pull together. If you have not worked with phyllo before fear not- though it seems intimidating at first it is actually quite forgiving and easy to work with, with a little bit of practice.
Mushroom and Fennel Phylly Pouches
Six sheets phyllo dough
1 1/2 cup diced shitake mushrooms
1 tbsp finely chopped fennel
1 tbsp olive oil
1 tbsp fresh thyme leaves, chopped
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp vegan sour cream
Salt and pepper to taste
Olive oil for brushing
Preheat oven to 375 degrees.
In a saute pan add 1tbsp olive oil over medium heat. When warm, add the mushrooms, fennel, thyme, garlic and onion powder and salt and pepper. Saute for a few minutes until the mushrooms are tender. Add the sour cream and stir to incorporate. Remove from the heat and set aside.
Place the six sheets of phyllo dough on a work surface such as a large cutting board. Working quickly, brush each sheet of phyllo with olive oil and place the next sheet on top until all six have been brushed with oil and are stacked on top of one another. Cut into six equal parts.
Spoon filling into each phyllo square using 1/6th of the filling. I used medium size cookie scoop to do this. Pull the phyllo over the filling squeezing the top closed to form a pouch. Gently oil the top of the pouch.
Place the pouches onto a baking sheet brushed with olive oil.
Bake at 375 until golden brown, about 15 minutes. Check partway through cooking. If the tops are getting too browned cover loosely with aluminum foil for the rest of the cooking time.
The pouches should be crispy and the filling warmed through.