These crispy Mushroom Pastry Bites can be made vegan or vegetarian in just 30-minutes. The perfect snack or appetizer!
1/4 cup unsalted vegan butter, plus 4 tablespoons, melted
1 small yellow onion, finely chopped
3 cloves of garlic, finely chopped or pressed
1.5 pounds (around 8 cups) assorted mushrooms of choice, I cremini or button
2 tbsp. nutritional yeast (optional)
Salt and freshly ground pepper
2 teaspoons finely chopped thyme
3 tbsp. honey (I used BeeMaid’s)
1/2 cup vegan feta or regular feta
1 package of phyllo dough, thawed
Heat a large skillet or pan on medium-high heat and melt the butter. Once bubbling, add the yellow onion and cook down for 5-6 minutes or until translucent. Stir in the garlic, mushrooms and season with nutritional yeast and salt and pepper. Cook the mushroom mixture on medium heat, stirring often until the mushrooms are tender but the moisture in the pan has evaporated completely (this may take up to 10-1 5 minutes). Stir this often to avoid burning. If needed reduce heat to low-medium and cook a bit longer. Now, stir in thyme and honey and cook for 2 minutes or until the mixture is well combined and well coated. Taste test for salt and flavour.
Transfer the mushroom mixture to a food processor along with the feta cheese and pulse for 10-15 seconds. Transfer mixture to a large bowl.
Let’s prep our phyllo now! Have your 4 tbsp. melted butter ready with a brush to gently coat your phyllo. I had my phyllo on a cutting board and a water spray bottle right beside it – see notes.
Onto another cutting board begin by gently placing one sheet of phyllo. This is a very delicate ingredient, so be patient. Coat the whole thing with melted butter, using your brush then repeat that step with two more sheets. Using a very sharp knife cut through the phyllo lengthwise, four times. You should be able to see where you are going to place your filling now (at either ends of the cut phyllo).
Now using a tsp. scoop a heaped tsp onto the ends of one side. Start by folding one bottom corner of the phyllo and meeting it with the opposite top corner and continue folding with you reach the top and you have yourself a little Mushroom Bites!
Repeat steps till you have around 24 Mushroom Bites! Before baking place the Mushroom Bites onto a plate and store in the freezer for 30 minutes. As soon as you do this grab a baking sheet (or two) and preheat your oven to 400F.
Once they’ve cooled, place onto the parchment-lined baking sheets and brush with melted butter just one more time. Bake for 20-25 minutes or until golden brown and perfectly crispy!
Serve with a honey thyme dip!
NOTE: Pastry cooks best when cold so try to keep the sheets as cool as possible. Can use a damp cloth to place them on! You also want to keep the pasty moist, so I used a spray bottle to occasionally spray the phyllo. All it needs is a touch, one spray each time with do!
Keywords: vegetarian, recipe, puff, crispy