Mushroom Phyllo

4 oz. fresh shiitake mushrooms

8 oz. fresh common mushrooms

3 Tbsp. butter, divided

2 Tbsp. olive oil

1 onion (8 oz) peeled and minced

2 cloves garlic, peeled and minced

2 Tbsp. sherry vinegar

1 Tbsp. Italian parsley, minced

½ tsp. salt

ground pepper to taste

1 cup flour

1 egg, beaten

12 sheets phyllo dough

melted butter

Rinse all mushroom, but keep both separated from each other.  In pan, sauté shiitake mushrooms in 1 Tbsp. butter with 1 Tbsp. olive oil.  Stir often until brown, 4 to 5 minutes.  Pour into a bowl.  In same pan, sauté common mushrooms in 1 Tbsp. butter and 1 Tbsp. olive oil.  Stir often over medium-high heat until liquid evaporates and mushrooms are well browned, 10 to 12 minutes.  Add to same bowl as shiitake.  Cool slightly, then finely chop all mushrooms.  In same pan, melt third Tbsp. of butter.  Add onion and stir often until beginning to brown, about 8 minutes.  Add garlic and stir until fragrant, about 1 minute.  Pour in vinegar and stir until liquid evaporates, 1 to 2 minutes.  Stir in parsley and mushrooms; season to taste with salt and pepper.  Brush melted butter onto one sheet of phyllo.  Place another sheet on top of that sheet.  Brush with melted butter and place another sheet on top of that sheet.  Make 4 sets of these.  Cut lengthwise into 6 strips (total of 24).  Cover strips with damp cloth to prevent drying.  Spoon 1 to 2 Tbsp. of filling about 1 inch from the end.  Fold the phyllo dough as you would fold the AMERICAN FLAG.  Repeat with all phyllo strips.  Place triangles on prepared baking sheets, lightly brush tops with melted butter.  Bake for 18 to 20 minutes or until golden brown.  Serve warm.