Mushroom Nests

Submitted by Nana Lee

"Not only are these delicious, there are also very easy and pretty."

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 30 appetizers

ingredients

• 4 phyllo pastry sheets
• 2 tablespoons butter, melted

• Filling

• 1 tablespoon butter
• 1 lb mushroom, finely chopped
• 1 tablespoon light soy sauce
• 1 garlic clove, minced
• 1 pinch nutmeg
• 3 green onions, minced
• 2 tablespoons walnuts, toasted & finely chopped
• 2 tablespoons light mayonnaise
• 1 pinch salt
• 1⁄4 teaspoon pepper

directions

1. Mushroom Filling:.
2. 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.
3. Stir in onions and walnuts.
4. Blend in mayonnaise.
5. Season with salt and pepper to taste.
6. Place 1 sheet of phyllo pastry on work surface, keeping remaining sheets covered withdamp cloth.
7. Brush with butter.
8. Lay second sheet of phyllo over top; brush with buter.
9. Repeat with remaining sheets.
10. Cut crosswise into fifths and lengthwise in thirds to make 30 squares total.
11. Press each 4-layer square into nonstick 1-inch tart tin or mini muffin pans.
12. Bake in 350ºF (180ºC) oven for 10 minutes or until golden brown.
13. Spoon filling into nests; bake for about 4 minutes or until filling is hot.
14. Nests may be stored in cool dry place for up to 6 weeks.
15. Garnish with some fresh parsley sprigs, slivers of red pepper and capers, even some grated cheese.