By: Michelle Siriani, iEG Contributor
I always look forward to hosting the ladies annual cocktail party, but the question is always what to make? It needs to be something you can easily pick up with one hand, so you can sip on a cocktail with the other. The hors d’oeuvre should be something delicious, not too messy and vegan of course. So this year, I re-created a savory Hors d’oeuvre from when I was a student at the Natural Gourmet Institute. It’s fun, fabulous and super tasty, great for an Oscar viewing party!
PHYLLO TRIANGLES WITH SAVORY MUSHROOMS
Yield: 55-60 triangles
- ½ pound shallots, minced
- ¾ teaspoon sea-salt
- ¾ teaspoon black pepper
- 5 tablespoons extra virgin olive oil
- 20 ounces shitake mushrooms, diced
- 3 medium onions, small diced
- 1 head garlic, minced
- 1 teaspoon fresh thyme
- 2 tablespoons shoyu (any vegan friendly soy sauce substitute)
- 6 tablespoons minced parsley
- ½ pound phyllo (8 sheets)
- ¼ to ½ cup extra virgin olive oil
1. Preheat oven to 375 °F. Line half sheet tray with parchment; set aside.
2. In 12-inch sauté pan, sweat shallots and salt in olive oil until soft. Add mushrooms, onions, garlic and thyme. Sauté mushrooms and onions until they are soft (5-10 minutes).
3. Add shoyu to mushroom mixture and sauté 10-15 minutes more, or until almost all moisture is evaporated. Remove from heat and stir in parsley and pepper.
4. Unwrap phyllo. Place one sheet on parchment paper horizontally and cover remaining sheets with damp towel(phyllo dries out quickly). Brush sheet with oil. Fold in half, and brush with oil again.
5. Spoon heaping 6 or 7 tablespoons of mushroom mixture onto bottom of sheet at equal distance. Cut phyllo into strips between each pile, and fold up “flag” style to make triangle shape. Place finished phyllo triangles on prepared sheet pan. Repeat with remaining phyllo.
6. Directly before baking, brush all triangles with butter or oil again. Bake 20 minutes or until golden. Serve warm or at room temperature.
* Tips for working with Phyllo*
1. Once unwrapped, phyllo dries out quickly. Remove phyllo sheets one at a time, covering remaining sheets with damp, clean cloth. Some sheets break – set them aside and just continue.
3. Fillings for phyllo pastries should be at room temperature or cold (not steaming hot) to prevent the phyllo from becoming soggy.
4. After assembly, brush all surfaces with oil or vegan butter . This forms a protective coating that prevents the phyllo from drying out.
5. Phyllo pastries can be refrigerated overnight or frozen before baking.
Michelle Siriani is a plant-based chef and graduate of the Natural Gourmet Institute in New York City. She loves cooking and baking healthy, delicious vegan food, inspired by her mom. She’s currently a pastry cook at the fabulous Peacefood Café, on the Upper West Side of New York City. At 16, after watching “Meet your Meat” on HBO and she became a vegetarian and went vegan a few years later. She loves taking pictures of food, summer nights, anything 80’s and singing in the kitchen, to name a few. A proud mom of her rescued kitties and the love of her life, rescued pit bull “Austin”. One day she hopes to open up a vegan bed and breakfast / sanctuary for senior animals.
You can follow her on Instagram: @Chef_Michelle Ann