Ingredients for Chicken and Mushroom Pie with Phyllo-Parmesan Crust

• 1 1/60g package dried porcini mushrooms

• 240ml hot water

• 140ml butter, divided

• 450g assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms), sliced

• 3 dentes de alho, picados

• 475ml de caldo de galinha com baixo teor de sal

• 180ml Riesling or other fruity white wine

• 60g thin prosciutto slices, cut into thin strips

• 2 colheres de chá de raspas de limão

• 2 colheres de chá de tomilho fresco picado

• 1 colher de chá de sal

• 1/2 colher de chá de pimenta-do-reino moída

• 3 tablespoons cornflour mixed with 120ml water

• 12 sheets fresh phyllo pastry or frozen, thawed

• 900g skinless boneless chicken thighs, excess fat removed, thighs quartered

• 2 colheres de sopa de salsa italiana fresca picada

• 1/2 cup finely grated Parmesan cheese

Combine dried porcini and 240ml hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.

Melt 45ml butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoons pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavours. Whisk cornflour mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)

Preheat oven to 218°C. Melt 90ml butter in small saucepan; remove from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel). Brush phyllo sheet with some of melted butter. Using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter.

Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 177°C; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.

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