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1
Heat oil or butter in a heavy 3-quart saucepan.
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2
Add onion and cook, stirring, over medium heat until it turns golden.
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3
Add mushrooms and saute, stirring, until they give off their liquid, the liquid evaporates and the mushrooms begin to brown.
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4
Beat the egg white until it is bubbly, then stir in the kasha.
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5
Mix well to coat the grains of kasha.
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6
Add kasha to onion and mushroom mixture and stir until the grains look separate.
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7
Bring the stock to a boil, stir it into the kasha mixture, cover the pan and cook over low heat until the kasha is tender and fluffy and the liquid is absorbed, about 12 minutes.
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8
Remove from heat and season to taste with salt and pepper.
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9
Depending on the size of the sheets of phyllo, cut them in half or quarters to make about 48 small sheets about 6 by 8 inches.
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10
Keep unused sheets of phyllo covered with a lightly dampened cloth while you work with the individual sheets.
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11
Brush a sheet of phyllo lightly with melted butter then repeat with three more sheets of phyllo.
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12
Center three heaping tablespoons of the kasha and mushroom mixture in a high mound on the sheet of phyllo and fold one side of the sheet over the top.
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13
Brush edge with butter, fold the other side over, brush with butter again and fold the ends over the top to form a plump pillow-shaped pastry turnover.
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14
Place the pastry, seam-side down, on a lightly greased baking sheet.
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15
Brush the top and sides with butter.
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16
Repeat this step until you have used all the phyllo and the filling.
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17
There should be about 12 pastries.
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18
Preheat oven to 350 degrees.
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19
Bake the phyllo pastries about 30 minutes, until golden brown.
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20
If they seem to be browning much faster on the bottom, invert them halfway through the baking time.
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21
The fully baked pastries can be frozen for future use and reheated in the oven or frozen unbaked and baked before serving.
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22
Serve with sour cream or yogurt on the side.
