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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Not only are these delicious, there are also very easy and pretty. Ingredients:
4 phyllo pastry sheets |
2 tablespoons butter, melted |
1 tablespoon butter |
1 lb mushroom, finely chopped |
1 tablespoon light soy sauce |
1 garlic clove, minced |
1 pinch nutmeg |
3 green onions, minced |
2 tablespoons walnuts, toasted & finely chopped |
2 tablespoons light mayonnaise |
1 pinch salt |
1/4 teaspoon pepper |
Directions:
1. Mushroom Filling:.
2. In nonstick skillet, melt butter over medium heat; cook mushrooms, soy sauce, garlic and nutmet, stirring, for about 7 minutes or until liquid is absorbed.
3. Stir in onions and walnuts.
4. Blend in mayonnaise.
5. Season with salt and pepper to taste.
6. Place 1 sheet of phyllo pastry on work surface, keeping remaining sheets covered withdamp cloth.
7. Brush with butter.
8. Lay second sheet of phyllo over top; brush with buter.
9. Repeat with remaining sheets.
10. Cut crosswise into fifths and lengthwise in thirds to make 30 squares total.
11. Press each 4-layer square into nonstick 1-inch tart tin or mini muffin pans.
12. Bake in 350ºF (180ºC) oven for 10 minutes or until golden brown.
13. Spoon filling into nests; bake for about 4 minutes or until filling is hot.
14. Nests may be stored in cool dry place for up to 6 weeks.
15. Garnish with some fresh parsley sprigs, slivers of red pepper and capers, even some grated cheese.
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