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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.
Martha Stewart Living, December 2011
  • Prep Time 30 minutes
  • Total Time 1 hour
  • Yield Serves 6
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Ingredients

  • 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

Directions

  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.

Recipe Reviews

  • renee6221
    2 Jan, 2012

    This is great! The entire meal published in Dec 2011 Living is elegant and easy. I highly recomend this. Almost all Living recipes are full proof. How do you all do it????!!! Would also like clarification on what stage to freeze these at.

  • Rubels
    30 Dec, 2011

    someone help me here.... It says these mushroom cups can be frozen and popped into the oven from the freezer. The filled, baked cups can be frozen? How will the phyllo not burn when baked again? or the empty unbaked phyllo dough cups? Then add the mushroom mixture to the frozen cups? Why wasn't this clearer?

  • bga1283
    18 Dec, 2011

    Do you think I could put a small piece of filet mignon on the top or bottom of these before baking instead of pate?

  • klockol
    16 Dec, 2011

    This was really good! I'm sharing it with my family for New Year's.
    I made a few adjustments:
    Added sauted onion and used three packs of pre-made phyllo cups instead of making them as suggested. And I skipped the pate, using shaved parmesan instead.
    Mmmm. We're serving these little darlings fireside with a hoppy IPA.