Mushroom Pate In Phyllo Pastry Baskets Recipes

MUSHROOM PATE IN PHYLLO PASTRY BASKETS

Steps:

• Preheat the oven to 375°F.
• Clean the mushrooms, put into a food processor and process until ground.
• Remove the mushrooms from the processor, put them into a clean towel, and squeeze out the moisture.
• Melt 1 tablespoon of the butter and the oil in a skillet, add the mushrooms and green onions and fry until the mushrooms appear dry.
• Transfer the mixture to a bowl.
• In the same skillet, heat the wine to a boil and cook until reduced to 1 tablespoon.
• Transfer to a medium bowl and stir in the breadcrumbs, cream cheese, the remaining 1 tablespoon butter, the tarragon and parsley.
• Taste and season with the salt and pepper.
• Set aside.
• Unroll the phyllo dough, remove 1 sheet at a time, and baste with the melted butter, until 5 sheets have been basted.
• Cut into approximately 3-inch squares.
• Push into a mini-cupcake pan.
• Put approximately 1 tablespoon of the mushroom mixture into each phyllo pastry basket.
• Bake for 30 minutes or until the phyllo starts to brown.
• To serve, remove from the pans, while still warm and serve.

MUSHROOM PHYLLO TARTLETS

Steps:

• Heat oven to 350°F.
• Melt 2 tbsp butter in a large skillet over medium heat.
• Add mushrooms, shallots and garlic & flour; mix well.
• Cook 5 minutes or until tender, stirring frequently.
• Add cream and cheese; mix well.
• Cook 2 to 3 more minutes or until most of the liquid has evaporated, stirring frequently; set aside.
• Melt remaining butter in a small dish in microwave.
• Brush one sheet of phyllo with butter, place another sheet on top, and brush with butter, repeat, do not butter top of last sheet.
• Cut phyllo into 24 equal squares, and place each square into ungreased mini muffin cups.
• Spoon one heaping teaspoon mushroom mixture into each cup.
• Bake at 350°F for 8-10 minutes or until golden brown.
• Sprinkle with parsley.