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Mushrooms in Filo Pastry RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe is from a demonstration by Chef Michael Cope and Chef Sean Conley of the International Culinary Academy, Pittsburgh, PA.


1 lb. mushrooms
2 oz. onion, minced
2 cloves garlic, minced
2 oz. white wine or chicken stock (use Chablis; do not use cooking wine)
8 oz. unsalted butter
1 box frozen Filo pastry


  • Clean the mushrooms, gently wiping off any dirt.
  • Chop them fine by using food processor with steel blade, and pulsing on and off.
  • Sweat onion and garlic in 1 oz butter until soft, caramelizing the vegetables.
  • Add mushrooms; cook until dry.
  • Add wine, cook till dry again.
  • Layer 4 layers of Filo brushed with melted butter, cut into 12ths.
  • Fill with 1 tsp of filling and roll (folding like a flag).
  • Continue with remaining ingredients.
  • Bake on buttered baking sheet in 350°F until golden brown, approximately 15 - 20 minutes.


  • You can use olive oil or part oil and butter in place of the butter.

Makes 50 - 60 appetizers

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