Mushroom Phyllo Tartlets
- Reviews 1
Ready In: 30 mins
Serves: 10
Ingredients
- 2 (15 count) packages prepared miniature phyllo cups
- 4 tablespoons butter
- 3 shallots, chopped
- 1⁄2 lb regular portabella mushrooms or 1⁄2 lb baby portabella mushrooms, finely chopped
- 2 tablespoons dry white wine
- 2 tablespoons flour
- 1⁄2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon lemon juice
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cayenne
Directions
- Preheat oven to 350 degrees F
- In a large skillet, melt butter over medium heat and add shallots, cooking until softened about 2 minutes
- Add mushrooms and cook until tender and almost all liquid is cooked away, stirring occasionally
- Add wine and cook until wine is almost evaporated, stirring occasionally
- Sprinkle flour over mushroom mixture and cook and stir until well blended, about 2 minutes
- Increase heat to high and add cream, stirring well until mixture comes to a boil
- Remove from heat and stir in parsley, lemon juice, salt and cayenne, and let cool slightly
- Place prepared phyllo shells on a baking sheet and fill almost to the top with mushroom mixture
- Bake for 5-8 minutes until heated through
- Serve warm
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