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Sautéed Onions And
Mushrooms
Ingredients
- 2 medium onions
- 1 lb. fresh mushrooms
- 1 Tbsp. extra virgin olive oil
-
1/2 lb. shredded mozzarella cheese (optional)
- salt pepper
Method
1. Peel and slice the onions. Stem and slice the mushrooms.
2. Heat the oil over medium high heat. Add the onions and
sauté until
translucent and just beginning to brown.
3. Add the mushrooms, season with salt and pepper and
sauté until most of the
moisture has been absorbed. Set aside to cool. Add the shredded cheese.
4. To make the Filo triangles you will need a package of frozen Filo dough
that has been thawed overnight in the refrigerator. You will also need a
can of vegetable cooking spray. Unfold the dough so that it is a rectangle
with the long side pointing toward you. Cut a 2 1/2 inch vertical strip
from the dough and stack the strip in front of you. Spray the top sheet of
dough with cooking spray. Place a small amount of filling in the lower
corner of the strip and fold over into a triangle as if you were folding a
flag. Continue with the next strip and cut fresh strips from the dough as
needed. Place the completed triangles on a baking sheet and brush with
cold water or spray with vegetable cooking spray. Bake in a preheated 375
degree oven for 20 minutes or until golden brown. Serve warm.
About The
Author
 Linda
Haynes is a schoolteacher, avid gardener, and practicing artist. She
lives in New Hampshire, where she loves to experiment with vegetarian
cooking for her family. This recipe is excerpted with permission from The
Vegetarian Lunchbasket: Over 225 easy, lowfat, nutritious recipes for
the quality-conscious family on the go, by Linda Hayes. ©1999.
Published by New World Library, www.nwlib.com,
toll free ordering number 800-972-6657 Ext. 52.
Info/Order
This Book
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