I use packaged phllyo dough as I am not gifted enough at this point to make my own, but feel free if you are. Place the plastic sleeve of dough on the counter for at least 4 hours to warm to room temperature before starting.
An assortment of mushrooms makes the best filling. Use any or all that you like and are readily available. There are also many great varieties of dried mushrooms which are wonderful, simply re-hydrate then in warm water.
I personally love the way the berry works with the mushroom and the brie. I made this particular coulis with Thanksgiving in mind. This recipe will yield about a third of a cup of coulis which can be stored in the fridge for several weeks.
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