Party Nibbles: Mushroom Nests Recipe
Yield: 30 AppetizersRecipe by luhu.jp
Ingredients:
4: Phyllo pastry sheets,
2 tbsp: Butter, melted
MUSHROOM FILLING
1 tbsp: Butter,
1 lbs: Mushrooms, finely chopped
1 tbsp: Light soy sauce,
1: Garlic clove, minced
1 pinch: Nutmeg,
3: Green onions, minced
2 tbsp: Toasted walnuts, fine chop
2 tbsp: Light mayonnaise,
1 pinch: Salt,
1/4 tsp: Pepper,
Directions:
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=-]
Source from luhu.jp
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=-]
Source from luhu.jp