Steak and Mushroom Turnovers

12 cup cooked beef steak, cut into a small dice

14 cup cooked fresh buttom mushrooms, chopped finely

14 cup reconstituted dried wild mushrooms (I used black trumpet), chopped finely


1 large shallot, minced

2 large cloves garlic, minced

2 teaspoons fresh thyme

14 teaspoon red chili pepper flakes

1 tbsp butter

3 oz. chevre (goat cheese)

1 tbsp mushroom cooking liquid

Salt and pepper to taste

12 package (8 oz.) Athens phyllo dough, or your favorite brand

1 stick melted butter for phyllo dough


Directions

Melt butter on medium in a large skillet, add the garlic and shallot and stir often for a few minutes until the shallots and garlic are softened, but not browned. Add the chopped button and wild mushrooms, the steak, thyme and chili pepper flakes. Stir continually for a few minutes over medium heat until everything is fully incorporated and heated through. Remove from heat and set aside for several minutes to cool.


In a medium mixing bowl, mix the goat cheese and mushroom cooking liquid together until smooth and creamy. Add the cooled steak and mushroom mixture, combine thoroughly and taste for salt and pepper.


Preheat oven to 350 degrees. Prepare 5 layers of phyllo dough with melted butter between each layer and cut the stack into two lengthwise. Put a very generous portion of steak and mushroom filling (figure on dividing the mix into eight) on the end of each dough strip, allowing a fold-over to make a square.