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Preheat oven to 350°F (175°C).
Heat oil and sauté onion until golden.
Add meat, spices, raisins and pine nuts. Cook 7–10 min, breaking up the meat.
Remove from heat, cool slightly, then mix in fresh herbs.
Unroll phyllo. Spray 1 sheet generously with avocado oil and fold in half lengthwise.
Place a generous spoonful of filling near the bottom.
Fold both sides over the meat, then roll upward into a rectangle.
Place seam-side down on a parchment-lined baking sheet.
Brush with egg, sprinkle with sesame and bake about 35 min, until golden and crispy.
For the gravy: Heat oil and sauté onion until translucent.
Add mushrooms, salt, pepper and soup base. Simmer until slightly thickened.
For a thicker gravy, add a slurry of 1 tbsp cornstarch + 2 tbsp water.
Add a little water if needed to thin.
Serve the bourekas hot with plenty of mushroom gravy on top.