Sunday, October 13, 2013

Mushroom Filled Phyllo Cups

Mushroom Filled Phyllo cups


4 sheets phyllo dough pastry
4 tablespoons butter, melted
2 tablespoons extra-virgin olive oil
1 garlic clove, crushed
4 cups Shiitake mushrooms, sliced
1 tablespoon thyme, chopped
salt to taste
freshly cracked black peppercorns
2 tablespoons white wine
4 thyme sprigs
shaved parmesan


Preheat oven to 400 degrees F. Brush 4 muffin cups with melted butter.

** Thaw the phyllo dough if frozen on the counter at room temperature. To prevent the dough from drying out, take only what you will use immediately and cover the remaining dough with a towel.

Place one sheet of phyllo on a flat work surface, and using a pastry brush, lightly brush the dough with melted butter; crumple the sheet loosely into a 4-inch round shape and gently press into a muffin cup. Repeat this process with 3 more sheets of phyllo, brushing with melted butter, crumpling and fitting into muffin tin cups. Bake for 7 to 8 minutes, or until lightly brown.

Heat olive oil in a large skillet; add crushed garlic, sliced mushrooms and thyme. Stir over medium high heat for 4 minutes or until mushrooms are browned and liquid disappears. Remove from heat, stir in brandy, salt and pepper; cool slightly. Fill baked phyllo cups with mushroom mixture, garnish with shaved parmesan and sprig of thyme. Then serve.

** for the class we used the pre-formed phyllo cups that you can buy of the grocery store.  

Also pictured are the Southwest chicken CupsI

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