Monday, February 6, 2012

Mushroom Cups


These pretty appetizers are easier to make than they look.  They make any occasion seem festive and they taste pretty darn good, too.  Try them for your next dinner party.

Mushroom Cups
Adapted from a recipe by Lucinda Scala Quinn
Makes 12

2 Tblsp olive oil
8 oz sliced crimini mushrooms
1 onion, diced
6 oz fresh spinach, chopped
4 garlic cloves, minced
2/3 cup dry white wine
2 Tblsp flour
1/2 cup heavy cream
salt and pepper
10 sheets phyllo dough, thawed (12 x16")
4 Tblsp butter, melted

Preheat oven to 375 degrees.

In a skillet, heat the olive oil and fry the mushrooms and onions for 6 minutes.  Add garlic and spinach.  Cook until the leaves are wilted, about 1 more minute.  Add wine and cook, stirring, 3 more minutes until the wine mostly evaporates.

Sprinkle flour over the mixture and stir to combine.  Add cream.  Cook until slightly thickened, about 1 minute.  Season with salt and pepper.  Remove from heat and let cool for 15 minutes.

Lay 1 phyllo sheet on a work surface, brush lightly with butter.  Top with one more sheet and brush with butter.  Repeat 3 times, leaving the top sheet unbuttered.  Repeat the whole process again with the other 5 sheets. 

Cut each phyllo stack into 6 equal rectangles. You should have 12 rectangles. Press each one into the cup of a standard muffin tin.  Spoon 2 tablespoons of the mushroom mix into each cup.  Bake until golden, about 14-16 minutes.  Serve warm.

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