| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Canadian |
Vegetables, Appetizers |
30 |
Appetizers |
INGREDIENTS
| 4 |
|
Phyllo pastry sheets |
| 2 |
tb |
Butter, melted |
| 1 |
tb |
Butter |
| 1 |
lb |
Mushrooms, finely chopped |
| 1 |
tb |
Light soy sauce |
| 1 |
|
Garlic clove, minced |
| 1 |
pn |
Nutmeg |
| 3 |
|
Green onions, minced |
| 2 |
tb |
Toasted walnuts, fine chop |
| 2 |
tb |
Light mayonnaise |
| 1 |
pn |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
MUSHROOM FILLING
Mushroom Filling:
In nonstick skillet, melt butter over medium heat; cook mushrooms, soy
sauce, garlic and nutmet, stirring, for about 7 minutes or until liquid is
absorbed. Stir in onions and walnuts. Blend in mayonnaise. Season with salt
and pepper to taste.
Place 1 sheet of phyllo pastry on work surface, keeping remaining sheets
covered withdamp cloth. Brush with butter. Lay second sheet of phyllo over
top; brush with buter. Repeat with remaining sheets.
Cut crosswise into fifths and lengthwise in thirds to make 30 squares
total. Press each 4-layer square into nonstick 1-inch tart tin. Bake in
350F 180C oven for 10 minutes or until golden brown. Spoon filling into
nests; bake for about 4 minutes or until filling is hot.
Nests may be stored in cool dry place for up to 6 weeks. Garnish with some
fresh parsley sprigs, slivers of red pepper and capers.
Source: Canadian Living magazine - Nov 95 author: Kay Spicer
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