Serves 4
Pastry
8 sheets phyllo pastry
25g Parmesan, grated
1/2 cup butter
4 tsp parsley or chives, minced
Filling
227g (1/2 lb) cremini mushrooms
113g (1/4lb) oyster mushrooms
100g shallots, chopped finely
1 large garlic clove, minced
2 tbsp butter
1/4 cup Marsala wine
2 tsp fresh thyme
2 tsp flour
1/2 cup pecans, toasted, chopped into small pieces the size of peppercorns
zest of 1/2 lemon
1/3 cup parsley
salt and pepper to taste
Sauce
2 cups vegetable stock
8 dried shiitake mushrooms
2 sprigs thyme
4 tsp butter
4 tbsp Marsala wine
2 tsp white miso
1 cup cream
Pour vegetable stock into a small saucepan, add dried mushrooms and thyme and bring to a boil. Turn off heat and set aside.
Slice creminis into 1/8" slices and tear oyster mushrooms into large pieces. Chop shallots finely, mince garlic. Chop parsley, remove shiitake from stock and slice finely.
Prepare filling: In a small saute pan, melt 2 tbsp butter over medium-high heat. Add most shallots (leave 2 tbsp aside for the sauce), garlic, a pinch of salt and saute until softened. Add 1/4 cup Marsala and cook until wine is evaporated, then add mushrooms and thyme and another pinch of salt. Continue to saute until mushrooms have softened and much of liquid has evaporated. Stir in flour and cook until well blended, about 5 minutes. Remove from heat and stir in pecans and lemon zest. Let cool. When cool, stir in parsley and season with salt and pepper to taste.
Prepare pastry: Preheat oven to 375. Melt 1/2 cup butter in a small saucepan.
Wet work surface with water and lay a sheet of parchment on to it. Lay a sheet of phyllo on the parchment and cover remaining phyllo with plastic wrap or damp parchment. Brush the phyllo with butter and sprinkle with 1 tbsp Parmesan. Place another sheet of phyllo on the first sheet. Spread 1/2 cup mushroom filling onto the phyllo and roll into a log shape, about 4" long and 2" wide. Brush with butter on top and side and score top lightly 2-3 times. Place the pastry onto a parchment-lined baking sheet. Repeat with remaining phyllo and filling to create 4 pastries.
Place pastries in oven and bake for 25 minutes, or until golden.
Prepare Sauce: while pastries bake, heat 2 tsp butter in a small saucepan over medium-high heat. Add 2 tbsp shallots and saute until softened. Add 2 tbsp Marsala wine and cook until liquid has evaporated. Add vegetable stock (including thyme sprig) and miso, bring to a simmer and reduce to 1/2 cup. Add cream and simmer until sauce is reduced to 2 cups. Season to taste with salt and pepper. Remove thyme sprigs.
To serve: slice pastries in half on bias. Drizzle with sauce and sprinkle with chopped parsley or chives. Serve additional sauce on the side, if desired.