Ingredients

• 10  dried shiitake mushrooms
• 1  cup hot water
• 2  tablespoons butter or margarine
• 1  clove garlic, minced
• 8  ounces soft chevre (goat cheese)
• 2  tablespoons snipped fresh parsley
• 1/2  teaspoon freshly ground black pepper
• 1/8  teaspoon salt
• 12  sheets frozen phyllo dough, thawed
• 1/2  cup butter or margarine, melted
• 8  ounces fresh mushrooms, finely chopped

Directions

1. Cover dried mushrooms with the hot water; let soak about 30 minutes or until pliable. Drain mushrooms. Remove the stems and discard; finely chop caps. Set aside.

2. Melt the 2 tablespoons butter or margarine in large skillet; add garlic and cook over low heat for 1 minute. Add shiitake and fresh mushrooms; cook over medium heat about 10 minutes or until mushrooms are tender and liquid has evaporated. Remove from heat. Stir in goat cheese, parsley, pepper, and salt. Let cool slightly.

3. Remove one sheet of phyllo dough, keeping extra dough covered with plastic wrap. Brush the sheet with some of the melted butter or margarine. Top with a second sheet; brush with additional butter or margarine. Using a pizza cutter, cut dough crosswise into six 2-1/4-inch strips. Place about 1 teaspoon mushroom filling at the top of each strip. Fold the top down over the filling, making a triangle; continue to fold as if folding a flag. Do not wrap too tightly; filling expands when baked. Repeat with remaining phyllo strips and filling.

4. Place triangles on a baking sheet. Bake in a 350 degree F oven about 25 minutes or until lightly browned. Makes 36 appetizers.

Make-Ahead Tip: Up to 1 month ahead, prepare triangles. Place unbaked triangles in a single layer on baking sheets and freeze until firm. Put triangles in a freezer bag and store in freezer.

At serving time, place frozen triangles in a single layer on a baking sheet. Do not thaw before baking or pastries will be soggy. Bake in a 350 degree F oven about 35 minutes or until hot and lightly browned. Serve immediately.