First, prepare the filling. In a medium pot, heat the 2 tablespoon olive oil with the garlic over medium-high heat. Clean the mushrooms and slice them thinly, then add them to the pot. Season with salt, pepper, and garlic powder, and let the veggies cook until they are soft and tender (about 6-8 min).

Add in the white wine, stir, and let the mixture cook until the alcohol has evaporated out. Lower the heat to medium-low, and stir in the heavy cream, parsley, and Parmesan cheese. Cook until mixture is thick and creamy, then remove from heat.

Preheat the oven to 350F (on convection setting, if possible).

Line your work surface with wax paper, and unroll your phyllo dough. Mix the melted butter and olive oil together.

Lay down two pieces of phyllo, then brush generously with the butter and oil mixture. Top with two more sheets, brush with the butter again, then two more sheets, and more butter, for a total of 6 sheets of phyllo.

Using a pizza cutter or knife, cut the dough in half vertically, so that you have two long and skinny pieces.

Scoop 1-2 tablespoon of mushroom mixture on the bottom part of the dough, then fold into a triangle over and over (think paper football or school-note style). Tuck in any extra dough, and place the pocket on a baking sheet lined with parchment.

Repeat with all dough and filling. You should be able to get 8 pockets.

Brush any remaining butter on top of the pockets, then bake for 18-20 minutes, until golden brown and crisp. Let cool slightly, then enjoy!