Mushroom Phyllo Tarts Food

MUSHROOM & LEEK STRUDEL

Steps:

• In a large skillet, heat 1 tablespoon butter over medium-high heat. Add half the mushrooms and leek. Cook and stir until mushrooms are lightly browned and leek is tender; remove from pan. Repeat with remaining butter, mushrooms and leek, adding garlic during the last minute of cooking. Return all to pan., Stir in wine and cream; cook 1-2 minutes or until liquid is almost evaporated. Stir in herbs, salt and pepper. Remove from pan; cool completely., Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.), Spoon half of the mushroom mixture down center third of phyllo dough to within 1 in. of ends. Sprinkle filling with 2 tablespoons cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side., Transfer to a parchment-lined 15x10x1-in. baking pan, seam side down. Brush with butter. Repeat with remaining ingredients for second strudel. Bake 18-22 minutes or until golden brown., Let stand 10 minutes before slicing. Serve warm.

MUSHROOM PHYLLO TARTLETS

Steps:

• Preheat oven to 350 degrees F
• In a large skillet, melt butter over medium heat and add shallots, cooking until softened about 2 minutes
• Add mushrooms and cook until tender and almost all liquid is cooked away, stirring occasionally
• Add wine and cook until wine is almost evaporated, stirring occasionally
• Sprinkle flour over mushroom mixture and cook and stir until well blended, about 2 minutes
• Increase heat to high and add cream, stirring well until mixture comes to a boil
• Remove from heat and stir in parsley, lemon juice, salt and cayenne, and let cool slightly
• Place prepared phyllo shells on a baking sheet and fill almost to the top with mushroom mixture
• Bake for 5-8 minutes until heated through
• Serve warm

CHICKEN PHYLLO MINI TARTS

Steps:

• Preheat oven to 350f degrees
• Heat 1 tablespoon butter in a nonstick frypan, add shallots, red pepper, ginger, basil, mushroom, salt and pepper, saute for 5 minutes; set aside to cool
• Combine in a bowl, the ground chicken, bread crumbs, lemon zest and juice, parsley and egg
• Add the cooled mixture from the frypan; stir to mix thouroughly
• Refrigerate until ready to use
• Melt 1/4 cup butter
• Brush some of the melted butter on mini muffin tin, set aside
• Prepare 8 phyllo sheets to make crust for tarts
• Keep the phyllo sheets covered with a damp teatowel so that they don't dry out
• Brush butter on one sheet of pastry, lay a second sheet on top and butter it; continue to top each of 4 sheets with butter
• Cut the 4 piled sheets into 12 equel squares
• Fit the 12 squares into the mimi muffin tin to make tarts
• Fill each tart with 1 tablespoon of chicken mix; top with shredded cheese
• Bake in preheated 350f degree oven for 30 minutes or until browned and bubbling and the cheese is melted
• Repeat with the other 4 phyllo sheets to fill 12 more tarts

MUSHROOM TARTS

Steps:

• Butter the inside of mini muffin tins.
• Cut each slice of bread with the top of a drinking glass.
• Press bread into mini muffin tins.
• Bake at 400F for 10 minutes
• Melt 3 tbsp butter in a deep frying pan.
• Add shallots. Cook for a few minutes, until transparent.
• Add mushrooms. Cook and stir for several minutes until moisture evaporates.
• Remove from heat.
• Mix in flour.
• Stir in cream.
• Bring to a boil, then simmer until thickened.
• Add salt, cayenne, lemon, parsley and chives.
• Let cool.
• Fill shells with the mixture.
• Sprinkle each tart with parmesan cheese.
• Bake at 350F for 10 minutes.
• Serve warm.