Cordyceps And Elk Rolls Recipe
These fillo rolls are packed with cordyceps mushrooms and umami goodness. Although our recipe has been made using ground elk meat, it would also be excellent with bison, kangaroo, lamb, or beef. This recipe makes approximately 12-15 large rolls.
You will need the following ingredients:
3 tbsp butter
1 extra-large onion
1lb ground elk meat
3 tbsp cordyceps mushroom powder (or any preferred mushroom, such as reishi or lion’s mane)
1/4 cup fresh Italian parsley leaves (chopped and tightly packed)
Salt and pepper to taste
1 package fillo sheets (room temperature)
1/3 cup olive oil
Damp cloth (for keeping fillo sheets supple)
Pre heat oven to 400F and grease a baking sheet with 1 tbsp butter. Dice the onion and sauté it on medium-high heat with the remaining butter until onions have become translucent. Add in the ground elk meat, and cook for approximately 7 minutes, or until meat has just cooked. Stir often and break up any clumps of meat that may form.
Remove from heat and stir your parsley, mushroom powder, salt, and pepper in with the onion and meat. This is your filling.
Unroll your fillo sheets and cut them in half horizontally down the center, forming two stacks of rectangular sheets. Keep fillo pastry covered with a damp cloth once it has been unwrapped, as it dries extremely quickly.
These rolls use three layers of fillo dough per roll. Take your first sheet of fillo dough, and brush one side with olive oil. Layer a second sheet of fillo on top of the oiled side of your first sheet. Oil the second sheet as well. Repeat with a third sheet.
Next, scoop 2-3 tbsp of your meat filling on to one side of the third layer of fillo dough. Wrap a you would a burrito, and place seam-side down on your baking sheet. Repeat with remaining fillo dough and filling.
Once you have finished making your rolls, place in the oven for 16-18 minutes, or until golden brown. Allow to cool slightly before serving.