Reprinted with permission from The Kansas Mycolog, Vol. 21.4, Aug/Sept 2006, Issue 122. Pg. 122
2 lb chopped chanterelles
Butter or olive oil
1/4 cup chopped shallots or scallions
1 tspn minced garlic
3 tbsn dry sherry
1/4 tspn marjoram
1 tbsn minced fresh parsley
1/4 tspn thyme
1/2 cup grated Swiss cheese
1 cup Ricotta cheese
1/4 cup grated Parmesan cheese
Filo dough sheets
Sauté chanterelles in butter; add shallots and garlic and continue to sauté until most of the moisture has evaporated and the chanterelles are soft. Add the sherry and herbs; sauté until nearly “dry”. Remove from heat. Add the cheeses and mix well; set aside.
Brush a sheet of filo dough with melted butter. Top with another sheet of filo and brush again with melted butter. Repeat with two more sheets of filo to total 4 sheets. Cut these buttered sheets into about 10 strips. Start a third of the way up on strip and place 1/2 to teaspoon of the chanterelle mixture on the strip. Fold the strip as though folding a flag, creating a triangular shape. Brush again with melted butter.
Bake at 375 degrees for 10 to 12 minutes until they are golden brown.
Serve either warm or at room temperture as appetizers.