| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Infood01 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 2 |
c |
Finely diced fresh wild mushrooms; you |
|
|
; can use dried mushrooms also |
| 1 |
sm |
Shallot finely chopped |
| 2 |
|
Cloves finely chopped garlic |
| 1 |
tb |
Boursin Cheese |
| 2 |
tb |
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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