Mushroom Pate In Phyllo Pastry Baskets |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1 (12 ounce) package white mushrooms |
2 tablespoons butter |
1 tablespoon oil |
3 green onions, finely chopped |
1/4 cup madeira wine |
1/4 cup dry breadcrumbs |
1 (3 ounce) package cream cheese |
1 teaspoon tarragon |
2 tablespoons minced fresh parsley |
salt and pepper |
5 sheets phyllo dough |
1/4-1/2 cup cup butter, melted |
Directions:
1. Preheat the oven to 375°F.
2. Clean the mushrooms, put into a food processor and process until ground.
3. Remove the mushrooms from the processor, put them into a clean towel, and squeeze out the moisture.
4. Melt 1 tablespoon of the butter and the oil in a skillet, add the mushrooms and green onions and fry until the mushrooms appear dry.
5. Transfer the mixture to a bowl.
6. In the same skillet, heat the wine to a boil and cook until reduced to 1 tablespoon.
7. Transfer to a medium bowl and stir in the breadcrumbs, cream cheese, the remaining 1 tablespoon butter, the tarragon and parsley.
8. Taste and season with the salt and pepper.
9. Set aside.
10. Unroll the phyllo dough, remove 1 sheet at a time, and baste with the melted butter, until 5 sheets have been basted.
11. Cut into approximately 3-inch squares.
12. Push into a mini-cupcake pan.
13. Put approximately 1 tablespoon of the mushroom mixture into each phyllo pastry basket.
14. Bake for 30 minutes or until the phyllo starts to brown.
15. To serve, remove from the pans, while still warm and serve.
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