1 ½ lbs mushrooms (crimini)
2 tbsp olive oil
2 tbsp unsalted butter
½ cup Kashkaval, grated
2 tbsp Asiago cheese
2 small shallot onions, peeled and finely minced
2 garlic cloves
1 tbsp fresh thyme
1 tbsp fresh oregano
8 sheets phyllo pastry
½ cup unsalted butter, melted
salt and freshly ground black pepper
Heat oil and butter in large sauce pan.
Add shallots and garlic and sauté until soft. Add mushrooms and continue to sauté over medium heat, stirring often, until mushrooms are golden and soft and juices are released and evaporated. Stir in thyme, oregano, S&P, Asiago cheese, remove from heat and cool.
Preheat oven to 375°F (190°C).
Prepare phyllo pastry by unrolling sheets and placing flat on kitchen towel or sheet of waxed paper. Phyllo dries out very quickly so cover pastry with plastic wrap or waxed paper and then a damp kitchen towel.
To make individual galettes, take one sheet of phyllo pastry and place it on flat surface. Brush with melted butter. Place another sheet of phyllo ot top and brush with butter. Repeat two more times. Using a sharp knife cut sheet into 4 squares. Take ½ musroom mix divide equally among 4 squares, leaving a 1 ½ in (2 cm) border of pastry on each. Sprinkle each with grated cheese and parsley. Fold edges of pastry over mushrooms leaving an opening in center. Brush edges of pastry with melted butter. Transfer to a baking sheet. Repeat steps with remaining 4 sheets of phyllo. Bake until golden, about 15 to 20 minutes. Remove to a cooling rack.