Mushrooms with Crispy Phyllo

This elegant appetizer also works as a side dish. It can be served hot or cold.

Ingredients

  • 4 sheets phyllo dough
  • 2 tablespoons olive oil
  • 4 cups shitake mushrooms, sliced
  • Pinch of sea salt
  • 2 tablespoons sherry
  • 4 tablespoons butter, melted
  • 1 clove garlic, crushed
  • 1 tablespoon thyme, chopped, plus 4 sprigs for garnish
  • 1/2 teaspoon freshly ground black pepper

Directions

  • Preheat oven to 400°F.
  • Brush muffin tin and sheets of phyllo pastry lightly with melted butter.
  • Crumple each sheet loosely into a 4" round shape.
  • Gently press each round into a muffin tin cup.
  • Bake the pastry for about 8 minutes, or until crisp.
  • Meanwhile, heat the olive oil in a medium-sized skillet.
  • Add the garlic, mushrooms, thyme, pinch of salt, pepper and sherry; stir-fry over medium heat for 4 minutes.
  • Spoon mushroom mixture into phyllo cups.
  • Garnish with a sprig of thyme.

Recipe Information

Ingredients

  • 4 sheets phyllo dough
  • 2 tablespoons olive oil
  • 4 cups shitake mushrooms, sliced
  • Pinch of sea salt
  • 2 tablespoons sherry
  • 4 tablespoons butter, melted
  • 1 clove garlic, crushed
  • 1 tablespoon thyme, chopped, plus 4 sprigs for garnish
  • 1/2 teaspoon freshly ground black pepper

Directions

  • Preheat oven to 400°F.
  • Brush muffin tin and sheets of phyllo pastry lightly with melted butter.
  • Crumple each sheet loosely into a 4" round shape.
  • Gently press each round into a muffin tin cup.
  • Bake the pastry for about 8 minutes, or until crisp.
  • Meanwhile, heat the olive oil in a medium-sized skillet.
  • Add the garlic, mushrooms, thyme, pinch of salt, pepper and sherry; stir-fry over medium heat for 4 minutes.
  • Spoon mushroom mixture into phyllo cups.
  • Garnish with a sprig of thyme.