Mushroom bourekas

Name: Mushroom bourekas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 bourekas
Ingredients: ½ a package of store-bought phyllo dough; 2 pounds mushrooms; 2 Red Onions; 2 Tb of margarine; 1 Tb of olive oil; 2 teaspoons dry thyme; ½ teaspoon salt; juice of ⅛ of a lemon; 1 Tb margarine

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4.6

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
12 bourekas
Calories
82 kcal
Course
Appetizer
Cuisine
Middle Eastern, Israeli

Mushroom bourekas

Ethan Patterson

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Flaky phyllo dough pockets, filled with a salty, sweet and earthy mixture of mushrooms and caramelized onions.

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Ingredients

Servings

½ a package of store-bought phyllo dough
2 pounds mushrooms
2 Red Onions or a combination of sweet and red onions
2 Tb of margarine or butter, if you’re not vegan or lactose-intolerant
1 Tb of olive oil
2 teaspoons dry thyme or 2 Tb fresh thyme (fresh is better)
½ teaspoon salt or more, to taste
juice of ⅛ of a lemon
1 Tb margarine or butter, melted

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Instructions

If working with frozen dough, defrost your phyllo dough overnight in the fridge, or leave on the counter for a few hours.
Preheat your oven to 350 degrees Farenheit.
Chop onions finely.
Preheat a pan over medium heat. Once pan is hot, add your margarine and oil and let it melt. Add onions to the pan and cook over medium heat for 5-10 minutes, until they are starting to turn translucent. Lower heat to low, and let onions reduce and caramelize for 20 minutes.
Slice mushrooms, taking care to not slice too thinly or too thickly. Chop the larger slices into smaller pieces. You want your mushrooms to retain their meatiness, but also be small enough to fit into phyllo triangles.
Add mushrooms to the pan with the onions, and raise heat to medium. Let cook until mushrooms brown, about 10-15, stirring occasionally.
Add herbs, salt, and lemon, tasting and correcting flavours as necessary. You want the filling to be rich, earthy, sweet and salty, but with a burst of bright acidity that cuts through the meatiness.
Prepare your phyllo dough. Cover your work surface with parchment paper. Line two cookie sheets with parchment paper, and oil them slightly. If you haven’t done so yet, melt 1 tablespoon of margarine in a small bowl, and dilute it with 1 teaspoon of water.
Carefully spread out one phyllo sheet on your work surface, covering the rest with a towel so they don’t dry out. With a pastry brush, lightly brush your sheet with the melted margarine and water mixture. Cover it in half lengthwise, and dab lightly with the margarine mixture.
To prepare the bourekas, spoon 1 tablespoon of the mushrooms and onion filling at the right end of the strip. Fold the end of the strip diagonally over the filling to form a neat triangle, pushing in the corners to ensure it's nice and snug around the filling. Continue folding the strip over on top of itself, keeping it in a neat triangle after each fold, until you reach the strip’s end (take care to fold the triangles tightly around the filling, as phyllo dough without filling tends to dry out and crisp in the oven). If any errant dough remains at the end of your strip, cut it off. Brush your triangle with the margarine-water mixture, and lay out on the parchment paper-covered cookie sheet.
Repeat as necessary, until you run out of dough or filling. Any remaining filling will taste great piled on toast.
Bake the pastries for 15-20 minutes, until they are golden brown. Check periodically after 10 minutes to ensure the pastries are not burning.
Serve bourekas warm, or hot, or in room temperature, with a light salad or a simple brothy soup. They taste best when eaten fresh, and do not keep well. Reheat the bourekas only in the oven – the microwave will make it soggy.

Equipments used:

Nutrition Information

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Calories 82kcal (4%) Carbohydrates 9g (3%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 1mg (0%) Sodium 240mg (10%) Potassium 265mg (8%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 126IU (3%) Vitamin C 2mg (2%) Calcium 9mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12bourekas

Amount Per Serving

Calories 82 kcal

% Daily Value*

Calories	82kcal	4%
Carbohydrates	9g	3%
Protein	4g	8%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Cholesterol	1mg	0%
Sodium	240mg	10%
Potassium	265mg	6%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	126IU	3%
Vitamin C	2mg	2%
Calcium	9mg	1%
Iron	1mg	6%