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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
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Vaultawork
[email protected]These were easy to make and they turned out great! I will definitely be making these again.
Ankitsaiba AnkitSaibo
[email protected]I would have liked these more if the filling had been a little more flavorful.
Andrés Alberto Herrera
[email protected]These were a little too rich for my taste, but they were still pretty good.
Alexander Mathe
[email protected]I thought these were just okay. The pastry was a little too dry for my taste.
Muhammad Rameez
[email protected]Meh.
Jack Smith
[email protected]These are the best mushroom wellington cups I've ever had. The pastry is so flaky and the filling is so creamy and flavorful. I will definitely be making these again!
Ireej Rajpoot
[email protected]I've never made mushroom wellington cups before, but this recipe was so easy to follow. They turned out perfect!
Bergis Edward
[email protected]These mushroom wellington cups are so easy to make and they're always a hit with my family. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.
Ishana Sukhbir
[email protected]I made these for a special occasion and they were a huge success. Everyone loved them!
Tania Bhatti
[email protected]These were delicious! I used a mix of mushrooms and they all worked well together. The pastry was flaky and the filling was creamy and flavorful.
Christian Brown
[email protected]I've made these mushroom wellington cups several times now, and they're always a crowd-pleaser. They're easy to make and always turn out perfectly.
Forman Alli
[email protected]These mushroom wellington cups were a hit at my last dinner party! The combination of flavors and textures was amazing, and they looked so elegant on the plate.