Creamy Wild Mushroom and Goat Cheese Cups |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
The filling can be made and refrigerated up to a day in advance, then brought to room temperature before filling the cups. Phyllo shells come conveniently prebaked, so they're ready to fill once thawed. Ingredients:
2 tablespoons extra-virgin olive oil |
1/2 cup chopped shallots (about 2 large) |
2 tablespoons chopped fresh sage |
3/8 teaspoon kosher salt, divided |
1/8 teaspoon freshly ground black pepper |
1 pound exotic mushrooms (such as shiitake, cremini, and oyster), chopped |
1 1/2 tablespoons minced garlic |
1/3 cup dry sherry |
1 teaspoon lower-sodium soy sauce |
3 tablespoons light sour cream |
3 tablespoons half-and-half |
2 ounces goat cheese (about 1/4 cup) |
2 (2.1-ounce) packages frozen mini phyllo shells (such as athens), thawed |
2 tablespoons chopped fresh chives |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots, and sauté 1 minute. Add sage, 1/4 teaspoon salt, pepper, and mushrooms; sauté 4 minutes. Add garlic, and sauté until mushrooms are lightly browned and liquid almost evaporates (about 5 minutes). Stir in sherry and soy sauce; cook for 30 seconds or until liquid almost evaporates. Place mushroom mixture in a medium bowl. Stir in the remaining 1/8 teaspoon salt, sour cream, half-and-half, and goat cheese. Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with fresh chives.
|
|