| 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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