6 cups sliced mushrooms
1/3 cup butter
1/4 cup lemon juice
2 garlic cloves, minced
1/4 cup all purpose flour
4 medium leeks (1 bunch) white and light green parts
1 cup light cream (or milk)
1 1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp freshly ground pepper
2/3 cup butter, melted
1/3 cup fine breadcrumbs
14 sheets phyllo pastry
- Melt the 1/3 cup butter in a large heavy bottomed saucepan or large frying pan. Add the mushrooms, lemon juice and garlic and saute briskly, stirring constantly, over medium-high heat for 5 minutes. Sprinkle the flour over the mushrooms and saute for 5 minutes, continuing to stir constantly. Slice the leeks, thinly add to the saucepan and cook another 3 minutes. Keep up the stirring or the mixture will scorch.
- Lower the heat, pour in the cream, salt, cinnamon, nutmeg and pepper and cook until the filling thickens evenly, about 5 to 7 minutes. Remove from the heat and cool.
- Butter a pan the same size as a sheet of phyllo pastry. Place one sheet of phyllo in the pan, brush with butter and sprinkle lightly with breadcrumbs. Repeat with 6 more layers, buttering and sprinkling each with breadcrumbs. Spread the filling evenly over the pastry. Cover with 7 more sheets of phyllo, buttering each sheet and sprinkling all the sheets but the last with crumbs.
- Bake at 375 F for 40 to 50 minutes or until the pastry is golden and crisp and the filling bubbling. Let stand a few minutes to firm, then cut into squares using a serrated knife.
- Makes 8 main course servings, about 12 hors d'ouevre sized squares.