Mushroom filo rolls

Ingredients

• 400 g filo pastry sheets
• 400 g brined mushrooms (canned)
• 100 g green onions
• 15 g fresh parsley
• 50 ml olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/8 teaspoon ground nutmeg
• 3 g starch
• 30 ml cold water
• 15 ml water
• 1/4 teaspoon turmeric
• 10 g sesame seeds
• 15 ml milk (optional)

Preparation

1. Heat the oven to 180°C. Drain the brined mushrooms and rinse them with cold water. Finely chop the green onions and parsley. 2. In a pan, sauté the green onions, parsley and mushrooms in the olive oil for 3 minutes, until the onions soften. Add the salt, pepper and nutmeg. 3. Mix the starch with 30 ml of cold water. Pour it into the pan and cook the filling for 1 more minute, stirring, until the liquid thickens. 4. Leave the filling to cool for 10 minutes. Thaw the filo sheets at room temperature, then lay them out. 5. Put some filling on each sheet and roll it up. Brush the rolls with either 15 ml of water mixed with turmeric or 15 ml of milk. Sprinkle with sesame seeds and cut the rolls into 3-4 cm pieces. 6. Arrange the pieces on a baking tray lined with baking paper and bake for 20 minutes at 180°C, until golden.