Mushroom Appetizers In Phyllo Pastry Recipe
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Ingredients
1/4 cup butter
1 medium onion, finely chopped
1 pound mushrooms, sliced
Salt and pepper to taste
2 tablespoons Madeira
1 to 2 tablespoons fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
3/4 cup sour cream
1/2 pound commercial Phyllo pastry
1/2 cup butter, melted and warm
Dry bread crumbs
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.
