SC - Phyllo mushroom pas

[Michael F. Gunter]

> If you sautee the mushrooms for the filling instead of parboiling, then you
> can lower the liquid content of the filling also.  I seem to remember the
> argument that parboiling of mushrooms in period recipes was to either soften
> tough wild mushrooms, or re-constitute dried ones, and wasn't needed with
> modern store bought and fresh tender mushrooms... but I can't remember where I
> heard that...
> -brid

Sauteing them may work but I just used the raw mushrooms and they came out nicely.
I didn't boil and peel them for the same reasons you mention. I would like to do
the original recipe using a variety of wild mushrooms and see how the flavor
changes.

Yers,

Gunthar
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