Adapted from nytimes.com/cooking
I think I’ve mentioned before that I have never liked mushrooms. In fact, I have always detested them. However, recently I have found that I actually kind of like portobellos. Everyone says they have a stronger taste than the regular champignons but to me they don’t have that metallic sort of taste I always hated in champignons. So, here’s another recipe with mushrooms that just happens to be Greek, one of my favorite cuisines.
- 3 tablespoons olive oil
- 2 medium onions, coarsely chopped
- Salt, to taste
- 1 ½ pounds of portobellos, trimmed and coarsely chopped
- 1 teaspoon paprika
- 2 tablespoons chopped parsley
- 2 ounces feta cheese, crumbled
- Pepper, to taste
- 12 sheets phyllo dough
- Preheat the oven to 375F (190C).
- Heat 2 tablespoons of olive oil in a large pot over medium heat and add onions. Cook, stirring until they begin to wilt and add salt to taste. Turn the heat to medium-low and cook the onions, stirring from time to time until they are very soft and beginning to caramelize, about 15 minutes.
- Add the mushrooms, turn the heat up to medium-high and cook until they begin to sweat and soften.
- Stir in the paprika and continue to cook until the mushrooms are tender and most of the liquid in the pan has evaporated, 5 to 10 minutes.
- Remove from the heat and stir in the parsley, feta and pepper.
- Grease a 10- or 12-inch tart pan with olive oil. Layer in 7 sheets of phyllo dough, placing them not quite evenly on top of one another so that the edges overlap the sides of the pan all the way around. Brush each sheet with olive oil before adding the next sheet. Fill with the mushroom and onion mixture. Bring the overhanging edges of the dough in over the filling, brshing each sheet with more olive oil.
- Layer 5 more sheets of dough over the top, brushing each sheet with olive oil.
- Crimp the edges into the sides of the pan. Pierce the top of the pie in several places with a sharp knife.
- Bake in the preheated oven for about 40 to 50 minutes or until the top is golden brown. Serve warm or at room temperature.
Comments: We all really enjoyed this pie and I didn’t mind the mushrooms at all even though it’s chock-full of them. The feta cheese gives the flavor a nice little tweak. Don’t be alarmed by the large quantity of mushrooms. As you cook them and the water evaporates, they will shrink. Because it is a large amount of mushrooms, I recommend using a large pot to cook them in. Also, pay attention to the directions on the packaging of the phyllo dough. This dough dries up really quickly if left out in the open so you should work as quickly as possible. This can easily be made into a vegan meal by omitting the feta cheese but I highly recommend adding the cheese if your diet allows it.