Spinach And Shiitake Mushroom Phyllo Turnovers Recipes

SPINACH AND SHIITAKE MUSHROOM PHYLLO TURNOVERS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and garlic to pan; sauté 10 minutes or until tender. Remove from heat.
• Place tofu in a large bowl. Add miso, juice, salt, and pepper; mash with a fork until combined. Add mushroom mixture to tofu mixture in bowl, and stir until combined.
• Heat a large nonstick skillet over medium heat. Add 1 bag spinach to pan; cook until wilted (about 7 minutes), stirring frequently. Drain.
• Repeat procedure with remaining 2 bags spinach. Add spinach to the tofu mixture in bowl; stir until well combined. Cool.
• Preheat oven to 400°.
• Place 3 phyllo sheets on a large cutting board or work surface (cover the remaining dough to keep from drying); lightly coat phyllo with cooking spray.
• Cut stack lengthwise into 4 (3 1/2-inch-wide) strips. Spoon about 1 rounded tablespoon spinach mixture onto one end of each strip.
• Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
• Place triangles, seam sides down, on a baking sheet. Lightly coat tops with cooking spray. Repeat procedure with remaining phyllo sheets and filling.
• Bake at 400° for 12 minutes or until golden.

MUSHROOM STRUDEL

Steps:

• In a large skillet, over medium heat, combine oil, mushrooms, onion and garlic.
• Season with salt and pepper.
• Stir frequently, until mushrooms have released their liquid and most of that liquid is evaporated.
• Add the wine, the thyme, the basil, the spinach and the lemon rind.
• Saute until the liquid is evaporated.
• Transfer to a bowl and allow to cool.
• Stir in cheese, 4 tablespoons of the breadcrumbs.
• Preheat oven to 350°F.
• Line a cookie sheet with buttered parchment paper.
• Lay out one sheet of phyllo, brush with melted butter, top with another sheet of phyllo and brush again with butter.
• Repeat (using in total four sheet of dough).
• Sprinkle breadcrumbs over the phyllo dough.
• Lay out mushroom mixture over one end of Phyllo dough.
• Carefully roll into a strudel, tucking in the ends.
• Brush the strudel with butter.
• Bake until golden and crisp--about 30 minutes.

SPINACH AND MUSHROOM QUICHE WITH SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Fit pie crust into a 9-inch pie dish.
• Melt butter in a large skillet over medium heat; cook and stir green onions and garlic until green onions are softened, about 5 minutes. Cook and stir turkey bacon in the green onion mixture until fragrant.
• Stir spinach, shiitake mushrooms, and broccoli into green onion mixture; cook and stir vegetables until softened, 5 to 7 minutes. Mix in 1/4 cup Cheddar cheese.
• Spoon vegetable mixture into the pie crust.
• Beat eggs, milk, sea salt, and black pepper together in a bowl; pour egg mixture gently over vegetable filling, slightly stirring eggs into the filling to combine.
• Bake in the preheated oven for 15 minutes; sprinkle 1/2 cup Cheddar cheese over the top of the quiche and bake 10 additional minutes. Cover quiche with aluminum foil and bake until quiche has set and a toothpick inserted into the quiche comes out clean, about 10 more minutes.
• Allow quiche to cool for 5 minutes before serving.