Mushroom Appetizers In Phyllo Pastry Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| Onion | 1 Medium, finely chopped | |
| Mushrooms | 1 pound, sliced | |
| Madeira | 2 Tablespoon | |
| Dill | 2 Tablespoon, finely chopped | |
| Parsley | 2 Tablespoon, finely chopped | |
| Sour cream | 3/4 Cup (16 tbs) | |
| 1/2 pound commercial Phyllo pastry | ||
| Butter | 1/2 Cup (16 tbs), melted | |
| Dry bread crumbs | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat oven to 375°F.
Melt 1/4 cup butter and saute onion until soft.
Add mushrooms and stir together.
Add Madeira and seasonings; cook down until most of liquid evaporates.
Let cool.
Stir in sour cream.
Use 1 phyllo sheet at a time and cover the rest with a damp tea towel to prevent drying.
Cut each sheet lengthwise into strips 3 inches wide and brush with the melted butter.
Sprinkle with bread crumbs.
Place a spoonful of mushroom filling at one end and fold upwards into a triangle shape.
Press edges to seal well.
Repeat until all filling is used (or you can just eat the filling)
Place triangles on a cookie sheet.
Brush with butter.
Bake 20 minutes at 350°F or until triangles are golden brown and have puffed.
These freeze well before cooking.
Melt 1/4 cup butter and saute onion until soft.
Add mushrooms and stir together.
Add Madeira and seasonings; cook down until most of liquid evaporates.
Let cool.
Stir in sour cream.
Use 1 phyllo sheet at a time and cover the rest with a damp tea towel to prevent drying.
Cut each sheet lengthwise into strips 3 inches wide and brush with the melted butter.
Sprinkle with bread crumbs.
Place a spoonful of mushroom filling at one end and fold upwards into a triangle shape.
Press edges to seal well.
Repeat until all filling is used (or you can just eat the filling)
Place triangles on a cookie sheet.
Brush with butter.
Bake 20 minutes at 350°F or until triangles are golden brown and have puffed.
These freeze well before cooking.
Chef
