Yield: 1 servings
|2 tablespoons||Unsalted butter|
|2 cups||Finely diced fresh wild mushrooms; you|
|\N \N||; can use dried mushrooms also|
|1 small||Shallot finely chopped|
|2 \N||Cloves finely chopped garlic|
|1 tablespoon||Boursin Cheese|
|2 tablespoons||Grated Asiago Cheese|
|\N \N||Salt & pepper to taste|
|½ \N||Stick unsalted butter|
|1 \N||Box Phyllo pastry defrosted|
In a large skillet, melt 2 tablespoons of butter and saute the mushrooms for 15 to 20 minutes until all the moisture is gone. Add the shallots and garlic and saute 2 minutes longer. Remove the skillet from the heat and add in the Boursin, Asiago, salt and pepper. Mix thoroughly and allow it to cool in an uncovered bowl. While the mushroom mixture is cooling prepare the Phyllo. Layer 3 sheets of Phyllo pastry, lightly brushing each layer with melted butter using a pastry brush. Cut the layered Phyllo into 4-inch squares using a pastry wheel or sharp knife. Keep pastry covered with a lightly damp towel until ready to fill. Using a spoon, place a small amount of the mushroom duxelle into the center of each Phyllo square and draw the corners of the squares up to the center and twist. Lightly brush with melted butter and place in a lined baking sheet. Bake for 7 to 10 minutes at 350 degrees.
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Recipe by: IN FOOD TODAY SHOW #IND099 Converted by MM_Buster v2.0l.