It can be served as a main course or cut into smaller pieces and enjoyed as an appetizer.
Heat butter in a large skillet over medium-high heat.
Pour in wine and simmer until the liquid has evaporated, about 2 minutes.
Lay one large sheet of phyllo on the prepared pan.
(If using the smaller
size, slightly overlap two sheets to form a rectangle.)
Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
Lightly coat the phyllo with oil using a pastry brush.
Sprinkle with 1 teaspoon breadcrumbs.
Repeat this step, layering the remaining phyllo on top.
Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.
Spread the reserved cheese mixture evenly over the phyllo.
Top with the reserved mushroom mixture.
Bake the tart until the crust is brown and crispy, 25 to 30 minutes.
Let cool in the pan on a wire rack for 5 minutes.
To serve, lift the parchment paper and slide the tart onto a cutting board or large platter.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
