| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
|
|
Unsalted butter; melted |
| 2 |
tb |
Shallots; minced |
| 1 |
|
Clove garlic; minced |
| 8 |
oz |
Assorted mushrooms; chopped |
| 3 |
tb |
Dry white wine |
| 1/4 |
c |
Goat or cream cheese |
| 1 |
ts |
Parsley; chopped |
| 1 |
ts |
Chervil; chopped |
| 1 |
ts |
Chives; chopped |
| 3 |
|
Sheets phyllo dough |
INSTRUCTIONS
In medium sauce pan, melt 2 tablespoons of butter and cook shallots and
garlic until translucent. Add mushrooms and white wine and continue to cook
8 to 10 minutes until mushrooms are cooked through. Remove from heat and
allow mixture to cool.Preheat oven to 400 degrees.
When mixture has cooled, add cheese and herbs and mix well to form a paste.
Lay out 1 phyllo sheet and brush withsome of the warm melted butter. Top
with the second and third sheets, brushing each time with butter. Form the
mushroom mixture into a cylinder at one end of the buttered sheets and roll
up. Make small diamond cuts in top without cutting through dough. Place on
baking sheet and bake until golden brown (15 to 20 minutes). Cool slightly
and slice. Serve warm.
NOTES : I hate using phyllo dough and have tried this recipe with puff
pastry with excellent results. I also have never been able to find chevril
so I just omit it.
Recipe by: Cooking Secrets of the CIA
Posted to MC-Recipe Digest V1 #855 by Dan Taylor <dant69@idt.net> on Oct
21, 1997
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