INGREDIENTS
2 cups
Chantarelle mushrooms
1 tsp
Rosemary, fresh
10
sheets (9x14") phyllo dough
1 pinch
Salt
1/2 tbsp
Olive oil
3 tbsp
Olive oil, extra-virgin
1/2 tbsp
Butter
1/4 cup
Parmesan cheese
1/2 cup
Ricotta cheese, part-skim
1/4 cup
White wine, dry