Party nibbles: mushroom nests
30 Appetizers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Phyllo pastry sheets | |
| 2 | tablespoons | Butter, melted |
| 1 | tablespoon | Butter |
| 1 | pounds | Mushrooms, finely chopped |
| 1 | tablespoon | Light soy sauce |
| 1 | Garlic clove, minced | |
| 1 | pinch | Nutmeg |
| 3 | Green onions, minced | |
| 2 | tablespoons | Toasted walnuts, fine chop |
| 2 | tablespoons | Light mayonnaise |
| 1 | pinch | Salt |
| ¼ | teaspoon | Pepper |
Directions
MUSHROOM FILLING
Mushroom Filling:
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=-]