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Wild Mushrooms in Phyllo Crowns

Wild Mushrooms in Phyllo Crowns
YIELDS
4 servings
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Ingredients

Wild Mushrooms in Phyllo Crown

3
Tbsp melted butter
10
cloves garlic
½
cup dry white wine
half shallot, thinly, sliced
1
cup chicken stock
½
cup whipping cream
salt and pepper
1
lb(s) mushroom, thinly, sliced
1
tsp chopped fresh thyme
4
Phyllo Crown, (recipe follows)
diced sweet red pepper
fresh thyme, sprigs

Phyllo Crowns

4
sheet phyllo, pastry
3
Tbsp butter, melted
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Directions

Step 1

Brush 9-inch pie plate with 1 tsp of the melted butter; add garlic and wine. Bake in 325°F oven until garlic is golden and tender, 25 to 30 minutes. Purée; set aside.

Step 2

In small saucepan, heat 1 tsp of the butter over medium heat; cook shallot until softened, 1 to 2 minutes. Add chicken stock and boil over high heat until reduced to 1/2 cup, 5 to 7 minutes. Stir in cream; boil, whisking frequently, until reduced by half, 5 to 8 minutes. Whisk in purée, and salt and pepper to taste. Strain through fine sieve; keep warm.

Step 3

In skillet over medium-high heat, cook remaining butter until browned and fragrant, 3 to 5 minutes. Add mushrooms; cook, stirring until softened, 2 to 3 minutes. Add thyme, 1/2 tsp salt and pinch pepper; cook, stirring, for 1 minute. Divide mushrooms among Phyllo Crowns; drizzle with sauce. Garnish with red pepper and thyme sprigs.

Step 4

Place 1 sheet of phyllo on surface, keeping remainder covered with damp tea towel to prevent drying out. Using sharp knife, cut 14- x12-inch rectangle, reserving remainder for another use. Brush with 2 tsp of the melted butter. Using wooden spoon with 14-inch handle and starting at short end of pastry, roll up pastry on handle, leaving 1 inch unrolled at end. Working at both ends of handle, gently push phyllo toward centre, crinkling to about half its length. Slide off handle; pull ends together to form circle, so unrolled phyllo forms ruffled base on inside. Press ends together to seal.

Step 5

Repeat with remaining sheets of phyllo and butter. Bake on baking sheet in 350°F oven until golden brown, 15 to 18 minutes. (Make-ahead: Cover tightly and store at room temperature for up to 3 days.)

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