Savory Mushroom Rugelach

With pine nuts, caraway, & dill

I’ll be making these mushroom rugelach along with mushroom-wrapped dates as pre-screening snacks for the first Myco Film Festival, hosted by the New York Mycological Society at SVA Theater in NYC on October 1st. The filling is rich and super savory, with a little crunchiness from the pine nuts, and a flaky crust made fresher by the dill. They’re a great…