Sauteed Mushrooms In Phyllo Crisps Recipes

SAUTEED MUSHROOMS IN PHYLLO CUPS

Steps:

• Preheat oven to 350ºF; with the rack positioned in the center.
• Melt 8 tablespoons (1 stick) butter, and set aside.
• Set 2 tablespoons of the thyme aside.
• Brush a mini-muffin tin with melted butter, and set tin aside.
• Place 1 sheet phyllo dough on a clean, dry work surface; brush the entire sheet generously with melted butter.
• Sprinkle lightly with reserved thyme.
• Place another sheet phyllo on top, brush with butter, and sprinkle with thyme.
• Repeat with 2 more sheets phyllo.
• Cut stack into twelve 3-inch squares.
• Gently press each square into muffin-tin cup.
• Bake until edges are just golden brown, 8 to 10 minutes.
• Repeat step two with 4 more sheets phyllo dough, melted butter, and thyme.
• Repeat again, for a total of 36 crisps. (The crisps may be made one day ahead and kept in an airtight container.).
• In a large skillet, melt remaining 3 tablespoons butter over medium heat.
• Add shallots, and cook, stirring occasionally, until soft, 3 to 5 minutes.
• Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 1/2 teaspoons thyme.
• Continue cooking, stirring often, until mushrooms have released some liquid and have cooked through, about 5 minutes.
• Place 1/4 teaspoon goat cheese in the bottom of each phyllo crisp, and place 1 heaping teaspoon of the mushroom mixture on top of the goat cheese.
• Transfer the filled cups to a baking sheet.
• Cook in oven just until heated through, about 3 minutes.
• Garnish with more thyme, and serve.
• Enjoy!

SAUTEED MUSHROOMS IN PHYLLO CRISPS

Steps:

• Preheat oven to 350 degrees with the rack positioned in the center. Melt 8 tablespoons (1 stick) butter, and set aside. Set 2 tablespoons of the thyme aside. Brush a mini-muffin tin with melted butter, and set tin aside.
• Place 1 sheet phyllo dough on a clean, dry work surface; brush the entire sheet generously with melted butter. Sprinkle lightly with reserved thyme. Place another sheet phyllo on top, brush with butter, and sprinkle with thyme. Repeat with 2 more sheets phyllo. Cut stack into twelve 3-inch squares. Gently press each square into muffin-tin cup. Bake until edges are just golden brown, 8 to 10 minutes.
• Repeat step two with 4 more sheets phyllo dough, melted butter, and thyme. Repeat again, for a total of 36 crisps. (The crisps may be made one day ahead and kept in an airtight container.)
• In a large skillet, melt remaining 3 tablespoons butter over medium heat. Add shallots, and cook, stirring occasionally, until soft, 3 to 5 minutes. Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 1/2 teaspoons thyme. Continue cooking, stirring often, until mushrooms have released some liquid and have cooked through, about 5 minutes.
• Place 1/4 teaspoon goat cheese in the bottom of each phyllo crisp, and place 1 heaping teaspoon of the mushroom mixture on top of the goat cheese. Transfer the filled cups to a baking sheet. Cook in oven just until heated through, about 3 minutes. Garnish with more thyme, and serve.

SAUTEED MUSHROOMS (QUICK AND SIMPLE)

Steps:

• Heat butter and olive oil in a skillet over medium heat. Stir mushrooms in the oil and butter until well coated. Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat. Cook and stir mushrooms until lightly browned, about 5 minutes.

SAUTEED MUSHROOMS

Steps:

• Submerge the mushrooms in cold water, swish around to wash thoroughly, and drain. Trim the ends, slice and place in a large bowl. Squeeze the juice of the lemon half over the mushrooms and toss.
• Put the garlic in a large pan and pour in the olive oil. Heat over medium-high heat until the garlic begins to sizzle but not brown, about 30 seconds. Add the mushrooms, stir, and cover. Cook, stirring occasionally, for 4 minutes.
• Remove the lid, add the salt and pepper, and cook, stirring, until all moisture is evaporated and the mushrooms begin to brown, about 5 minutes. Stir in the parsley and serve.