Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Pecans (2-oz)
3 md Size leeks well washed
Finely diced (1 1/2 cup)
3 1/2 tb Butter
1 lb Mushrooms trimmed halved
And thinly sliced (about
5 cup)
1/2 ts Salt
1/8 ts Pepper
1/2 c Dairy sour cream
8 13 x 9 inch sheets phyllo
Dough (from 8-oz package)
6 tb Melted butter

Preheat oven to 350 degrees. Bake pecans on cookie sheet in preheated
oven until toasted about 10 minutes, Cool. Coarsely chop. Raise
temperature to 375 degrees. Place rack in lowest position. Saute
leeks in
2 1/2 tb of the butter in large, heavy skillet over medium heat
until soft and lightly browned, about 20 minutes. Add msuhrooms and
remaining 1 Tb butter. Cook until mushrooms are soft and moisture has
evaporated, about 15 minutes longer. Stir in mint, salt and pepper.
Remove from heat; stir in sour cream and reserved nuts. Cool
slightly. Lightly grease cookie sheet. Working with one sheet of
phyllo at a time and keeping the others covered with plastic wrap,
brush a sheet with melted butter. Cut sheet lengthwise into 4 equal
pieces. Place a measuring tablespoonful of filling on the bottom
corner of the strip, leaving a 1 inch bottom border. Fold corner up
over the filling to form a triangle, then fold the triangle up and
over. Keep flipping triangle up and over to end of strip. Trim off
any excess dough. Repeat with remaining phyllo and filling. Place
turnovers on prepared cookie sheet. Lightly brush with melted butter.
Bake in preheated moderate oven at 375 degrees until crisp and
golden, 12-15 minutes.

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