Chef Tom Fraker
Phyllo Puffs Stuffed with Mushroom Tapenade
Phyllo Puffs Stuffed with Mushroom Tapenade
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
French
Servings
6 - 8 servings
Prep Time
30 minutes
Cook Time
25-30 minutes
Ingredients
-
1 package Dried Mushroom Medley, reconstituted
-
1 package Dried Chanterelle Mushrooms, reconstituted
-
2 tablespoons unsalted butter
-
2 tablespoons shallots, minced
-
2 tablespoons organic garlic, roasted and minced
-
1 tablespoon oregano (fresh) or Dried Oregano
-
2 tablespoons cooking sherry
-
1/2 Meyer Lemon juice, freshly squeezed
-
Cayenne Pepper to taste
-
10 phyllo sheets, premade
-
Unsalted butter, melted (as needed)
-
2 tablespoons unsalted butter
-
2 tablespoons extra virgin olive oil
-
1/4 cup shallots, chopped
-
4 cloves peeled garlic, minced
-
1/4 cup sherry
-
1/2 ounce Dried Morel Mushrooms, reconstituted and chopped
-
1/2 ounce Dried Wild Lobster Mushrooms, reconstituted and chopped
-
1/2 ounce Dried Chanterelle Mushrooms, reconstituted and chopped
-
2 cups chicken broth
-
1/2 cup heavy cream
-
2 tablespoons cornstarch (3 tablespoons water mixed together to make a slurry)
-
Salt and pepper to taste
Creamy Mushroom Sauce
Directions
Reconstitute mushrooms according to the package.
In a sauté pan, heat butter and add shallots to caramelize them. Add the garlic and oregano, sautéing until aromatic (about 10 -20 seconds).
Add sherry. Simmer until liquid is reduced by half and then add the reconstituted mushrooms and heat to infuse the butter and garlic into the mushrooms.
Remove from heat. Add lemon juice, salt, pepper, and cayenne to mushroom mixture and season to taste. Stir until well blended. Use mixture as filling for phyllo squares or Melissa's crepes and drizzle mushroom sauce over the top (see mushroom sauce recipe below).
When cooled, mushroom mixture can also be used atop lavosh or your favorite cracker, spread with cream cheese.
To assemble Phyllo Puffs
Preheat oven to 350°F.
Lay 1 phyllo sheet on a cutting board and brush entire surface with melted butter. Lay another phyllo sheet directly over the first, brush with butter, and repeat process until you have two stacks of five phyllo sheets.
Using a pastry cutter, cut the phyllo dough lengthways into 8 strips of equal width, then cut across these strips to make perfect squares. Place a small amount of the cooled mushroom mixture onto the center of each square and fold diagonally into a triangle.
Place them onto a non-greased sheet pan and bake until golden brown. Ratio is 1 ounce of dried mushroom to about 4 ounces of fresh mushrooms.
Creamy Mushroom Sauce
In a medium-sized saucepan, heat butter and oil over high heat.
Add shallots, season with salt and pepper and caramelize shallots. Add garlic and cook until aromatic (about 10 -20 seconds). Add sherry and cook until liquid is almost evaporated.
Add mushrooms and chicken broth and cook for 5 - 6 minutes. Add cream, cook for an additional 4 - 5 minutes until slightly thickened.
Carefully strain liquid into another saucepan, return to high heat and add corn starch slurry, whisking constantly until slightly thickened. Remove from heat immediately and adjust seasonings.
Recipe Note
I like to make this wild mushroom sauce and ladle it over the top of the phyllo puffs just before serving. Also with a number of different dishes. Try this on pasta or risotto.
Filed in:
Appetizer,
Dried Chanterelle Mushrooms,
Dried Morel Mushrooms,
Dried Mushroom Medley,
Dried Wild Lobster Mushrooms,
Meyer Lemon,
Meyer Lemons,
Oregano,
Peeled Garlic,
Phyllo,
Phyllo Puffs Stuffed with Mushroom Tapenade,
Puffs,
Shallots,
Stuffed
