Ingredients

10 g (about 1/2 ounce) dried porcini (1/2 cup; also called cèpes)

1/2 cup boiling-hot water

1/2 pound fresh white mushrooms, trimmed and halved lengthwise

1/4 cup finely chopped shallots (about 2 large)

2 tablespoons unsalted butter

1/4 cup dry white wine

2 tablespoons finely chopped flat-leaf parsley

4 (17-by 12-inch) phyllo sheets, thawed if frozen

2 tablespoons rendered duck or goose fat or unsalted butter, melted

Truffle oil for brushing (optional)

• Equipment: a wide-tooth serrated knife

Description

During A Research Trip To Budapest, Food Editor Paul Grimes Ate His Way Through Plates Of Wild Mushrooms For Dinner And Servings Of Sweet...

View Full Recipe