Sauteed Mushrooms in Phyllo Crisps

Select small mushroom varieties that will fit into the small phyllo cups, such as yellow oyster, yellow foot, and cultivated enoki. Use a muffin tin that has two-inch-wide and one-inch-deep cups.

  • Yield: Makes 3 dozen

Source: MSL Cookbook Vol. 1; Original Classics

Ingredients

  • 11 tablespoons (1 3/8 sticks) unsalted butter
  • 2 tablespoons finely chopped plus 1 1/2 teaspoons fresh thyme, plus more for garnish
  • 12 sheets frozen 11 1/2-by-16-inch phyllo dough, thawed
  • 1/4 cup minced shallots (2 shallots)
  • 8 ounces assorted fresh mushrooms, wiped clean
  • Coarse salt and freshly ground pepper
  • 4 ounces fresh goat cheese

Directions

  1. 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.

  2. 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.

  3. 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.)

  4. 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.

  5. 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.

Variations

1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper

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