3 T Butter
1/3 c Diced sweet red pepper
7 c Sliced mushrooms
1/2 t Pepper
2 t Lemon juice
1/2 c Shredded mossarella cheese
2 T Fine bread crumbs
1/3 c Melted clarified butter
1/4 c Grated parmesan cheese
1 ea Large onion, chopped
2 ea Cloves garlic minced
1/2 t Salt
1/2 t Thyme
1/2 c Diced black forest ham
1/4 c Minced fresh parsley
8 ea Sheets phyllo pastry
2 t Dijon mustard
In large frying pan, melt 3 tablespoons butter over medium heat. Cook
onion, red pepper and garlic until softened, about 5 minutes. Add
mushrooms; increase heat to medium high and cook, stirring often,
until mushrooms are tender and all moisture has evaporated. Season
with salt, pepper, thyme and lemon juice. Remove from heat; stir in
ham, mozzarella cheese, parsley and breadcrumbs. Taste and adjust
seasoning. Let cool. Divide mushroom filling in two portions. Brush
4 sheets of phyllo pastry lightly with melted butter; stack neatly
one on top of the other. About 1 inch from one long edge of phyllo
pastry, spread half of mustard in a 2 inch wide strip, leaving a 1
inch 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 375 degrees F
over for about 25 minutes or until pastry is golden and crisp. Let
cool for about 5 minutes before slicing.
