Ingredients
1/2 cup butter
8 ounces (about 3 cups) assorted wild mushrooms (cremini, shiitake, morel, etc.), cleaned and sliced 1/8-inch thick
1/4 cup shallots, chopped
1 teaspoon garlic, chopped
2 teaspoons fresh rosemary leaves, chopped
1 teaspoon fresh thyme leaves, chopped
4 cups fresh baby spinach
4 ounces duck confit, shredded
Salt and black pepper to taste
4 large sheets phyllo dough (about 16x13 inches)
1/2 cup butter, melted and clarified
3 cups (12 ounces) Wisconsin Fontina Cheese, finely shredded, divided
Description
Eat Wisconsin Cheese
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