4 Phyllo pastry sheets
2 tbsp Butter, melted
MUSHROOM FILLING
1 tbsp Butter
1 lb Mushrooms, finely chopped
1 tbsp Light soy sauce
1 Garlic clove, minced
1 pinch Nutmeg
3 Green onions, minced
2 tbsp Toasted walnuts, fine chop
2 tbsp Light mayonnaise
1 pinch Salt
1/4 tsp Pepper
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Mushroom Filling:
In nonstick skillet, melt butter over medium heat; cook mushrooms, soy sauce, garlic and nutmet, stirring, for about 7 minutes or until liquid is absorbed. Stir in onions and walnuts. Blend in mayonnaise. Season with salt and pepper to taste.
Place 1 sheet of phyllo pastry on work surface, keeping remaining sheets covered withdamp cloth. Brush with butter. Lay second sheet of phyllo over top; brush with buter. Repeat with remaining sheets.
Cut crosswise into fifths and lengthwise in thirds to make 30 squares total. Press each 4-layer square into nonstick 1-inch tart tin. Bake in 350F 180C oven for 10 minutes or until golden brown. Spoon filling into nests; bake for about 4 minutes or until filling is hot.
Nests may be stored in cool dry place for up to 6 weeks. Garnish with some fresh parsley sprigs, slivers of red pepper and capers.
Source: Canadian Living magazine - Nov 95 author: Kay Spicer
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