Chanterelle Tiropitas Reprinted with permission from The Kansas Mycolog, Vol. 21.4, Aug/Sept 2006, Issue 122. Pg. 122 Ingredients: 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 Melted butter Directions: 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. Related