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Ingredients

• 4 cups coarsely chopped mixed mushrooms: cremini, portobello, shiitake, button
• 1/2 cup chopped green onion
• 4 large cloves garlic
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 1 tablespoon olive oil
• 1 6-oz bag baby spinach leaves
• 2 tablespoons fresh thyme leaves, or 2 teaspoons dried thyme
• 3 tablespoons pine nuts, toasted
• 1 cup shredded fontina cheese
• 1/2 cup cream cheese (about 4 oz.), softened
• 1 tablespoon lemon juice
• 5 sheets phyllo dough
• 1/4 cup melted butter
• 5 teaspoons dry bread crumbs
• Ancho Cream Sauce:
• 1 dried ancho chile
• 1/2 cup sour cream
• 1 tablespoon milk
• 1/2 teaspoon cayenne pepper
• 1 teaspoon lemon juice
• 1/4 teaspoon EACH salt and pepper
• Mustard Aioli:
• 1/2 cup sour cream
• 2 cloves garlic, crushed
• 2 tablespoons Dijon mustard
• 2 tablespoons minced green onion

Description

Phyllo Dough Is Filled With A Cooked Mushroom And Spinach Mixture, Rolled Up & Baked, Then Served With A Chili Pepper Sauce And A Mustard-garlic Sauce.

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