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CATEGORY CUISINE TAG YIELD
Dairy Infood01 1 Servings

INGREDIENTS

2 T Unsalted butter
2 c Finely diced fresh wild
mushrooms you
can use dried mushrooms
also
1 Shallot finely chopped
2 Cloves finely chopped garlic
1 T Boursin Cheese
2 T Grated Asiago Cheese
Salt & pepper to taste
1/2 Stick unsalted butter
1 Box Phyllo pastry defrosted

INSTRUCTIONS

In a large skillet, melt 2 tablespoons of butter and saute the
mushrooms for 15 to 20 minutes until all the moisture is gone. Add  the
shallots and garlic and saute 2 minutes longer. Remove the  skillet
from the heat and add in the Boursin, Asiago, salt and  pepper. Mix
thoroughly and allow it to cool in an uncovered bowl.  While the
mushroom mixture is cooling prepare the Phyllo. Layer 3  sheets of
Phyllo pastry, lightly brushing each layer with melted  butter using a
pastry brush. Cut the layered Phyllo into 4-inch  squares using a
pastry wheel or sharp knife. Keep pastry covered with  a lightly damp
towel until ready to fill. Using a spoon, place a  small amount of the
mushroom duxelle into the center of each Phyllo  square and draw the
corners of the squares up to the center and  twist. Lightly brush with
melted butter and place in a lined baking  sheet. Bake for 7 to 10
minutes at 350 degrees.  Converted by MC_Buster.  Recipe by: IN FOOD
TODAY SHOW #IND099  Converted by MM_Buster v2.0l.

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