I was lucky enough to meet our lovely Jenny a couple of years ago when she swung through Toronto. She, our favourite Puff of Cream and I spent a few hours together shopping, eating and talking. Jenny is absolutely darling and I'd be so happy to get together with her again.
So when she emailed the event announcement, I knew I wanted to particpate. But what to bring? We'd just done our DB tuiles and although she gave us license to morph them into something housewarmy, I didn't want to go that route.
Given it's winter here in Canada, I thought I'd offer up something warm and savoury to share with the crowd. I decided upon a variant of my bacon, ramp and mushroom swirls--I like the flavour combination: tangy cream cheese, sweet onion and savoury mushrooms. Instead of little spiral rolls, I decided on a mini-springroll like offering, this time with phyllo.
In general, these mini rolls are very easy to whip up. Just pre-cook and cool the filling prior to spooning it onto the phyllo. Roll them up and bake in a preheated oven (380C/375F) for about 10-15 minutes, or until golden.
As usual, I didn't really write out quantities. Sorry. I know...a bad habit..especially if you want to recreate these...just rough out approximately one to one and a half teaspoon of prepared filling per roll
- a couple of cloves of minced garlic
- a medium minced onion
- a few handfuls of chopped mushrooms
- a splash of white wine vinegar
- softened cream cheese--enough to bind
Soften the onions in butter, add the mushrooms and garlic and stir while letting the mushrooms soften. Add the vinegar, then season to taste. Remove from heat and add the softened cream cheese. Let cool before filling the rolls.