SAUTEED MUSHROOMS IN PHYLLO CRISPS
Select small mushroom varieties that will fit into the small phyllo cups, such as yellow oyster, yellow foot, and cultivated enoki.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 3 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees with the rack positioned in the center. Melt 8 tablespoons (1 stick) butter, and set aside. Set 2 tablespoons of the thyme aside. Brush a mini-muffin tin with melted butter, and set tin aside.
- Place 1 sheet phyllo dough on a clean, dry work surface; brush the entire sheet generously with melted butter. Sprinkle lightly with reserved thyme. Place another sheet phyllo on top, brush with butter, and sprinkle with thyme. Repeat with 2 more sheets phyllo. Cut stack into twelve 3-inch squares. Gently press each square into muffin-tin cup. Bake until edges are just golden brown, 8 to 10 minutes.
- Repeat step two with 4 more sheets phyllo dough, melted butter, and thyme. Repeat again, for a total of 36 crisps. (The crisps may be made one day ahead and kept in an airtight container.)
- In a large skillet, melt remaining 3 tablespoons butter over medium heat. Add shallots, and cook, stirring occasionally, until soft, 3 to 5 minutes. Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 1/2 teaspoons thyme. Continue cooking, stirring often, until mushrooms have released some liquid and have cooked through, about 5 minutes.
- Place 1/4 teaspoon goat cheese in the bottom of each phyllo crisp, and place 1 heaping teaspoon of the mushroom mixture on top of the goat cheese. Transfer the filled cups to a baking sheet. Cook in oven just until heated through, about 3 minutes. Garnish with more thyme, and serve.
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Brittany Barken
[email protected]I love the combination of the soft mushrooms and the crispy phyllo dough.
Crespin rosales
[email protected]These are so easy to make and they're so delicious! I've made them several times now and they're always a hit with my family and friends.
Pempho Chithagala
[email protected]I made these for a party and they were a huge success! Everyone loved them.
hugo Leon
[email protected]These are a great appetizer or side dish. They're easy to make and they're always a crowd-pleaser.
Kakooza Rajab
[email protected]I love these! They're so easy to make and they're always a hit with my guests.
Addo Elizabeth
[email protected]These are so easy to make and they're so delicious!
Kain Dunbar
[email protected]I've made these several times now and they're always a hit.
Ottis Neihart
[email protected]These are a great way to use up leftover mushrooms.
Sondhar Chaya
[email protected]I love the combination of the soft mushrooms and the crispy phyllo dough.
M Wali
[email protected]These are so easy to make and they're so delicious! I've made them several times now and they're always a hit with my family and friends.
Pratima Gurung
[email protected]I made these for a party and they were a huge success! Everyone loved them.
Eleanor McKenzie
[email protected]These are a great appetizer or side dish. They're easy to make and they're always a crowd-pleaser.
Taimoor khan Khankhan
[email protected]I love these! They're so easy to make and they're always a hit with my guests.
Aftab Maken
[email protected]These are so easy to make and they're so delicious! I've made them several times now and they're always a hit.
Phyo Thi Ha
[email protected]I've made these several times now and they're always a hit. I love the combination of the soft mushrooms and the crispy phyllo dough.
Prasanga Adhikari
[email protected]These are a great way to use up leftover mushrooms. I had some cremini mushrooms that were starting to go bad, so I decided to make these. They turned out great! The mushrooms were soft and flavorful, and the phyllo dough was crispy and flaky.
Kayla Hillhouse
[email protected]I made these for a party and they were a huge success! Everyone loved them. They're so easy to make and they look really impressive.
Mutinye John Bosco
[email protected]These were so easy to make and so delicious! I used a variety of mushrooms, including oyster, shiitake, and cremini, and they all cooked perfectly. The phyllo dough crisps up beautifully and provides a nice contrast to the soft mushrooms. I served th