Mmmm...crispy crunchy phyllo flakes and a warm, cheesey, salty interior that melts in your mouth - what more could you ask for from a snack? Everyone in my home just loves these cigars. They're a little tedious to make because you have to manually make the rolls with the delicate dough but that's what makes it a fun family activity. The juicy and flavorful mushrooms with the salty feta are a perfect combination. Served hot with a cooling yogurt dip.
- In a pan, heat the oil and add garlic. Once lightly browned, add the mushrooms, onions and pepper and stir. If you like, you can add in the white wine at this point and mix well so that the juices get absorbed into the mushrooms. Shitake mushrooms work especially well with the wine as it enhances their mushroomy flavor. Allow to cool in a bowl after cooking the mushrooms for 5-8 minutes.
- In that bowl, add the vegenaise and feta cheese and salt (note: check feta saltiness first). Stir well to combine. This is your filling for the cigars.
- Start with one sheet of phyllo dough on a clean dry work surface. Use a pastry brush to brush the phyllo sheet with oil or melted butter. Fold the phyllo sheet in half lengthwise, resulting in a rectangle.
- Scoop some of your filling using a spoon and place it at a narrow end of the phyllo rectangle, leaving 1-inch on each side. Now carefully roll up the phyllo dough into a roll starting with the filling end. About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling.
- Place each roll on a baking tray lined with parchment paper seam side down and lightly brush the top with oil/butter.
- Finish rolling the remaining cigars and bake at 350F for about 25 to 30 minutes. You want them to be golden brown and crispy on the outside.
- Once done, slice the cigars in the middle (this makes it easier to eat them as the center steam/heat escapes) and serve with a yogurt dip.