The name may be hard to pronounce but the deep rich flavor makes it all worthwhile!
Melt four tablespoons of the butter in a large skillet over medium heat.
Add shallots and garlic. Sauté until fragrant.
Add mushrooms and continue sautéing until most of the moisture has evaporated.
Add wine, parsley, and porcini powder, stir to combine.
Season to taste with salt and pepper.
Remove from heat and allow the mushroom mixture to cool completely.
Preheat oven to 375 degrees Fahrenheit.
Prepare a sheet pan.
Melt the remaining four tablespoons of butter. Allow to cool slightly.
Place one phyllo sheet lengthwise on your countertop or silicone mat.
Brush lightly with butter, beginning at the outer edges and working toward the middle. Cover with another sheet of phyllo. Brush once again with butter. Repeat twice more until you have four sheets stacked.
Cut the stack of phyllo sheets crosswise into eight equal strips.
Place one tablespoon of filling near one end of each strip
(a). Lift up one corner diagonally to cover the filling. Fold the point of the filled corner so it meets the opposite side of the strip and forms a triangle.
(b). Fold the triangle straight across so the filling is completely enclosed.
(c). Continue folding the triangle onto itself, until you reach the end.
(d). Brush the outside of each triangle with melted butter.
Repeat instructions with the other four sheets of phyllo and the rest of the filling.
Place the triangles on a baking sheet and bake 12-15 minutes or until golden.
These can also be frozen raw and baked as needed.