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Parve
Medium
35 Minutes
Diets 
I sometimes get hooked on one successful dish and anyone asking for a recipe gets an earful (and a mouthful) of it. Simply prepare the dish in advance and rewarm it in the oven or on the hotplate for several minutes prior to serving. The purses will freeze beautifully. I’ve also used egg roll wrappers multiple times with this recipe, but thin phyllo dough lets the flavors burst through so much better. Simply stack a few of the thin phyllo sheets on top of each other and cut out squares that are about the same size as egg roll wrappers.
1/4 cup Bartenura Olive Oil
1/4 cup Kedem Red Wine Vinegar
6 cloves garlic, crushed or 6 cubes Gefen Frozen Garlic
1/2 teaspoon dried oregano
1/2 teaspoon basil
2 bay leaves
16 ounces Baby Bella mushrooms, cleaned and diced
dash of crushed red pepper
salt, to taste
10–12 (5- x 5-inch) phyllo squares (each a few layers thick)
oil, for brushing
In a large skillet over medium heat, bring the olive oil, red wine vinegar, garlic, herbs, and bay leaves to a boil. Lower heat and add mushrooms.
Cook for 10 minutes. Season with red pepper and salt. Cool.
Preheat the oven to 400 degrees Fahrenheit.
Grease a muffin pan. Place one phyllo square over each muffin cup and fit into the center.
Remove bay leaves from mushroom mixture. Spoon two tablespoons of the mushroom mixture inside and pinch the wrapper together at the top to form a purse. Brush the dough generously with oil. Don’t worry, it won’t open.
Repeat with the remaining wrappers.
Bake until tops are beginning to turn golden at the edges, about 10 minutes. Serve warm.
Photography by Tamara Friedman
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