Recipe - Curried Mushroom Turnovers

Vegetable cooking spray
3 One half cup Minced fresh mushrooms; (1
pound)
Three fourths cup Minced shallots
2 tablespoon Allpurpose flour
One half teaspoon Curry powder
One half teaspoon Salt
One fourth teaspoon Ground cumin
One fourth teaspoon Pepper
One half cup Plain lowfat yogurt
2 tablespoon Chopped fresh cilantro
14 Sheets frozen phyllo pastry;
thawed

Coat a large nonstick skillet with cooking spray; place over mediumhigh
heat until hot.

Add mushrooms and shallots, and saute 11 minutes or until mushroom mixture
appears dry.

Combine flour and next 4 ingredients; add to skillet, and continue cooking
3 minutes or until thickened, stirring constantly. Remove from heat; add
yogurt and cilantro, stirring well.

Working with 1 phyllo sheet at a time, cut each sheet lengthwise in half;
lightly coat each piece with cooking spray. Fold each phyllo piece in half
lengthwise to form strips. Spoon a scant 1 tablespoon of mushroom mixture
onto one end of each strip, and fold the left bottom corner over mixture,
forming a triangle. Keep folding back and forth into a triangle to end of
strip. Repeat with remaining phyllo.

Place triangles, seam side down, on baking sheets. Lightly coat tops with
cooking spray; bake at 400 deg for 15 minutes or until golden. Yield: 28
appetizers (serving size: 1 turnover).

Serving Ideas : Serve warm.

NOTES : Cal 38.1, Fat 0.7g, Carb 6.8g, Fib 0.1g, Pro 1.2g, Sod 88mg, CFF
16.1%.
Recipe by: Cooking Light, Oct. 1993, page 84

Posted to Digest eatlf.v097.n236 by Reggie Dwork reggie@reggie.com on
Sep 18, 1997