Wild Mushroom Bundles Food

WILD-MUSHROOM BUNDLES

Steps:

• Cook collards in a large pot of boiling water with 1 tablespoon salt until just tender, 6 to 8 minutes, then drain. Transfer to a bowl of cold water, then spread leaves, undersides up, on paper towels, overlapping cut edges slightly, and pat dry.
• Bring wine to a boil with shallot, garlic, 4 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a heavy medium saucepan. Add mushrooms and cook, covered, over medium heat, stirring occasionally, until tender, about 12 minutes. Butter a 2-quart shallow baking dish, then strain mushroom juices into baking dish, reserving mushrooms.
• Preheat oven to 450°F with rack in lower third.
• Mound about 1/4 cup mushrooms in center of each collard leaf. Fold leaves to enclose filling and arrange bundles, seam sides down, in 1 layer in baking dish. Dot with remaining tablespoon butter and cover with foil.
• Heat in oven until bundles are hot and juices are bubbling, about 20 minutes.

MUSHROOM BUNDLES

Steps:

• Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Add garlic, rosemary and pepper; cook 2 minutes longer. Remove from heat., Place 1 sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo sheets covered with a damp towel to prevent them from drying out.) Layer with 3 additional phyllo sheets, brushing each layer. Using a sharp knife, cut the layered sheets into twelve 3-in. squares. Carefully press each stack into an ungreased mini-muffin cup., Stir feta into mushroom mixture; spoon 1 tablespoon into each phyllo cup. Form into bundles by gathering edges of phyllo squares and twisting centers to close. Brush tops with remaining butter. Bake 12-15 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled bundles in freezer containers. To use, reheat bundles on a greased baking sheet in a preheated 375° oven until crisp and heated through.

HERBED WILD MUSHROOM BUNDLES

Steps:

• Preheat oven to 350.
• Remove green tops from green onions. Cut onion tops lengthwise into 1/8th inch wide strips to form 8 ties. Drop green onion strips into boiling water and cook for 10 seconds or until limp. Drain and set aside.
• Chop the rest of the green onions.
• Melt butter in a nonstick skillet over medium heat. Add onions and mushrooms. Cook 5 minutes or until mushrooms release their moisture and darken.
• Add wine to pan and cook 2 minutes or until liquid almost evaporates.
• Remove from heat, stir in cheese, parsley, chives, salt, thyme and pepper.
• Spoon 1/3rd cup of mixture into the center of a crepe. Gather the edges and crimp to seal, forming a purse. Tie 1 green onion strip around the bundle.
• Place bundles in a 9x13 inch baking dish (oiled) and bake for 15 minutes or until crepes are thoroughly heated.

WILD MUSHROOM BUNDLES

Steps:

• Melt butter in a medium skillet over medium heat.
• Add bell pepper and garlic; cook and stir 1-2 minutes or until tender.
• Add mushrooms and cook 2-3 minutes or until tender.
• Remove from heat.
• Stir in chives, cheese, salt and spices.
• Mix well.
• Heat oven to 350F.
• Unroll phyllo sheets and cover with plastic wrap or a towel.
• Place one sheet on work surface; spray with nonstick cooking spray.
• Layer two more sheets, spaying each with nonstick spray.
• Using a sharp knife, cut through all sheets making 12 squares.
• Place about 1 heaping teaspoon of the mushroom mixture in the center of each square.
• Bring up the edges of the pastry; twist together in a circular motion to seal.
• Place on ungreased cookie sheet.
• Repeat with remaining three phyllo sheets and mushroom mixture.
• Bake for 18-20 minutes or until golden brown.
• Tie a chive stem around each bundle before serving.