mushroom filo triangles

60g butter
1 large onion, chopped finely
750g flat mushrooms, chopped finely
20g finely grated parmesan
25g breadcrumbs
14 sheets filo pastry
100g butter, melted, extra

Heat butter in large frying pan; cook onion, stirring, until soft. Add mushrooms; cook, stirring, until mushrooms are tender and liquid evaporated. Remove pan from heat, stir in cheese and breadcrumbs.
Prehead oven to moderately hot. To prevent pastry from drying out, cover with damp tea-towel until you are ready to use it.
Layer two sheets of pastry together, brushing each with a little extra butter. Cut layered sheets into four strips lengthways. Place 1 tablespoon of mushroom mixture at one end of the strip. Fold one corner end of pastry diagonally across filling to other edge to form a triangle. Continue folding to end of strip, retaining triangular shape. Brush triangles with a little more extra butter. Repeat with remaining pastry, filling and extra butter.
Place triangles on oiled baking trays; bake, uncovered, in moderately hot oven for about 15 minutes or until browned.

Makes 28