Name: Phyllo dough pockets filled with mushrooms and brie cheese with tomato sauce
Prep time: 60 min
Yield: 6
Cuisine: Italiana
Ingredients: 1 kilo button mushrooms, cut into small cubes; 1/4 cups butter, melted; 3 cups garlic, chopped; 1 sprig thyme; 1 sprig Brie cheese, sliced or goat cheese; 1 can broth, tomato; 1/4 cups sour cream; cups salt; cups pepper

Preparation

Low

In a skillet, put butter and sauté the garlic and mushrooms until they take on color. Add the thyme leaves and keep on medium heat until the mushrooms soften. Season with salt and pepper. (Optional: you can add a splash of white wine). Cut 15 x 15 cm squares of phyllo dough. With the melted butter, brush each square and then form stacks of four squares on top of each other. Place a little mushrooms and a slice of brie cheese (or goat cheese) in the center of each square and close to form a pocket. Place them on a butter-greased baking tray. Brush each pocket with butter on the outside. Refrigerate.