This börek is made by blending sautéed mushrooms with onion and kaşar cheese and layering the filling between sheets of yufka, then baking it — offering both a vegetarian and satisfying option. The mushrooms' distinctive aroma gives the börek a rich flavor.
Sauté the sliced mushrooms with finely chopped onion until the liquid evaporates, then season with salt and black pepper; once cooled, add the grated kaşar cheese.
Whisk the milk, egg, and vegetable oil together in a bowl.
Dip the phyllo sheets in the soaking mixture and layer them on the bottom of the tray, spread the mushroom filling evenly over half of them, then layer the remaining sheets on top.
Drizzle the remaining soaking mixture over the top and bake in a preheated oven at 190 degrees until golden brown on top.
Important: Cook off the mushrooms' liquid thoroughly while sautéing, or the filling can get watery and wet the phyllo layers. Allergens: contains wheat (gluten), milk and dairy, egg.
Adding a clove of garlic while sautéing the mushrooms noticeably enriches the börek's flavor.
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