Mushrooms work especially well mingled with the flavor of onion, garlic and a little salt and pepper. Duxelles—the classic French preparation that includes a butter and white wine in the mix–is one step better. Add some spinach and phyllo crisps and you have a knock-out appetizer.
Makes 24 phyllo tarts
- 1 cup of chopped onion
- 3 cloves chopped garlic
- 2 tsp butter
- 1 Tbsp olive oil
- 2 Tbsp water
- 8 ounces finely-chopped mushrooms
- 2 Tbsp chopped parsley
- 2 Tbsp chopped chives
- 1 cup of white wine
- 2 cups torn baby spinach leaves
- Salt and pepper to taste
- 4-inch squares of fresh, paper-thin phyllo dough
- 2 Tbsp olive oil
- To make, saute chopped onion & chopped garlic with butter, olive oil and water until transparent. Add finely-chopped mushrooms and cook until almost dry.
- Add chopped parsley and chopped chives. Add white wine and cook until almost dry.
- Stir in torn baby spinach leaves and mix until spinach is wilted. Salt and pepper to taste.
- Cut a stack of 4-inch squares of fresh, paper-thin phyllo dough. Brush with olive oil (or, melted butter if you choose) Using a mini-muffin pan, fold and tuck two squares of phyllo, one across the other, criss-cross style and overlapping to ensure no gaps, into each muffin-pan indentation. Fill each with mushroom mixture. Bake for 8 minutes at 400 until golden brown and crispy.