|4||Phyllo pastry sheets|
|2 tablespoons||Butter, melted|
|1 pounds||Mushrooms, finely chopped|
|1 tablespoon||Light soy sauce|
|1||Garlic clove, minced|
|3||Green onions, minced|
|2 tablespoons||Toasted walnuts, fine chop|
|2 tablespoons||Light mayonnaise|
In nonstick skillet, melt butter over medium heat; cook mushrooms, soy sauce, garlic and nutmet, stirring, for about 7 minutes or until liquid is absorbed. Stir in onions and walnuts. Blend in mayonnaise.
Season with salt and pepper to taste.
Place 1 sheet of phyllo pastry on work surface, keeping remaining sheets covered withdamp cloth. Brush with butter. Lay second sheet of phyllo over top; brush with buter. Repeat with remaining sheets.
Cut crosswise into fifths and lengthwise in thirds to make 30 squares total. Press each 4-layer square into nonstick 1-inch tart tin. Bake in 350F 180C oven for 10 minutes or until golden brown. Spoon filling into nests; bake for about 4 minutes or until filling is hot.
Nests may be stored in cool dry place for up to 6 weeks. Garnish with some fresh parsley sprigs, slivers of red pepper and capers.
Source: Canadian Living magazine - Nov 95 author: Kay Spicer [-=PAM=-]
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