Mushroom Pate In Phyllo Pastry Baskets

Recipe by Dancer
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375°F.
  • Clean the mushrooms, put into a food processor and process until ground.
  • Remove the mushrooms from the processor, put them into a clean towel, and squeeze out the moisture.
  • Melt 1 tablespoon of the butter and the oil in a skillet, add the mushrooms and green onions and fry until the mushrooms appear dry.
  • Transfer the mixture to a bowl.
  • In the same skillet, heat the wine to a boil and cook until reduced to 1 tablespoon.
  • Transfer to a medium bowl and stir in the breadcrumbs, cream cheese, the remaining 1 tablespoon butter, the tarragon and parsley.
  • Taste and season with the salt and pepper.
  • Set aside.
  • Unroll the phyllo dough, remove 1 sheet at a time, and baste with the melted butter, until 5 sheets have been basted.
  • Cut into approximately 3-inch squares.
  • Push into a mini-cupcake pan.
  • Put approximately 1 tablespoon of the mushroom mixture into each phyllo pastry basket.
  • Bake for 30 minutes or until the phyllo starts to brown.
  • To serve, remove from the pans, while still warm and serve.
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