Mushroom Wellington Cups

These mushroom cups can be frozen for up to one month and popped directly into the oven from the freezer (add two minutes to the cooking time). If you put them in while the meat is resting, they'll be ready just in time for dinner.

  • Prep:
  • Total Time:
  • Servings: 6
Mushroom Wellington Cups

Photography: Jonathan Lovekin

Source: Martha Stewart Living, December 2011


  • 4 tablespoons unsalted butter, plus 4 to 6 tablespoons unsalted butter, melted
  • 1 1/4 pounds small cremini or button mushrooms, sliced
  • 6 garlic cloves, minced
  • 2/3 cup dry white wine
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • Coarse salt and freshly ground pepper
  • 5 sheets (12 by 16 1/2 inches) frozen phyllo dough, thawed
  • 2 ounces store-bought pate


  1. Preheat oven to 375 degrees. Melt 4 tablespoons butter in a large skillet over high heat. Cook mushrooms for 6 minutes. Add garlic. Cook until mushrooms are golden brown, about 1 minute more. Add wine. Cook, stirring and scraping browned bits from bottom of pan with a wooden spoon, until wine evaporates, about 3 minutes. Sprinkle flour over mixture and stir to combine. Add cream. Cook until slightly thickened, about 1 minute. Season with salt and pepper. Let cool for 15 minutes.

  2. Lay 1 phyllo sheet on a work surface (keep remaining phyllo covered with a damp towel). Lightly brush sheet with melted butter. Top with 1 sheet; brush with butter. Repeat with remaining 3 sheets, leaving top unbuttered.

  3. Cut phyllo stack into six 5 1/2-by-6-inch pieces. Nestle each into a cup of a standard muffin tin. Spoon 2 heaping tablespoons mushroom mixture into each. Bake until golden, 14 to 16 minutes. Top each cup with a bit of pate before serving.


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