Thursday, December 16, 2010

Wild Mushrooms in Phyllo with Goat Cheese

Day four; this appetizer is as versatile as they get. They can be served hot or cold and they are perfect for traveling to the holiday party. Easy to make with a ten minute prep time and about fifteen minute cooking time, and if you need to re-heat them it only takes 5-7 minutes.
Olive oil- 2 tbsp
Butter- 2 tbsp
Shiitake Mushrooms- 2 packs (5 ounces each, cut in half and sliced)
Baby Portobellas- 1 pack (10 ounces cut in half and sliced)
Shallots- ¼ cup (minced)
Port wine- ½ cup
Salt & pepper- to taste
Goat Cheese- ½ cup (crumbled)
Phyllo cups- 30 (store bought)
Parsley- ¼ cup (to garnish)
Method to the Madness

1)      In a large sauté pan over medium high heat add the butter and oil. Cook shallots until they become translucent. Add the mushrooms and season with salt & pepper. Sauté them for 5-7 minutes. Deglaze pan with the port and reduce until all liquid has evaporated. Set aside.
2)      Pre heat the oven to 400.Lay out the Phyllo cups on a baking sheet, add a tbsp of the cooked mushrooms to each cup. Top with a crumble of Goat cheese and pop them in the oven for 5-6 minutes. NOTE-the goat cheese won’t melt completely.
3)      Place the finished cups on your favorite serving platter garnish with the parsley and serve. If you are taking them to a party you can serve them cold or just re-heat for 5 minutes.
4)      ENJOY!!!

1 comment:

  1. I am not a mushroom lover, but my husband would be happy if I made these for him!