Mushroom Nests

Name: Mushroom Nests
Ingredients: 4 phyllo pastry sheets; 2 tablespoons butter, melted; 1 tablespoon butter; 1 lb mushroom, finely chopped; 1 tablespoon light soy sauce; 1 garlic clove, minced; 1 pinch nutmeg; 3 green onions, minced; 2 tablespoons walnuts, toasted & finely chopped; 2 tablespoons light mayonnaise; 1 pinch salt; 14 teaspoon pepper

12 ingredients

15 steps

Ingredients

4 phyllo pastry sheets
2 tablespoons butter, melted
1 tablespoon butter
1 lb mushroom, finely chopped
1 tablespoon light soy sauce
1 garlic clove, minced
1 pinch nutmeg
3 green onions, minced
2 tablespoons walnuts, toasted & finely chopped
2 tablespoons light mayonnaise
1 pinch salt
14 teaspoon pepper

Directions

1

Mushroom Filling:.
2

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.
3

Stir in onions and walnuts.
4

Blend in mayonnaise.
5

Season with salt and pepper to taste.
6

Place 1 sheet of phyllo pastry on work surface, keeping remaining sheets covered withdamp cloth.
7

Brush with butter.
8

Lay second sheet of phyllo over top; brush with buter.
9

Repeat with remaining sheets.
10

Cut crosswise into fifths and lengthwise in thirds to make 30 squares total.
11

Press each 4-layer square into nonstick 1-inch tart tin or mini muffin pans.
12

Bake in 350 degrees F (180 degrees C) oven for 10 minutes or until golden brown.
13

Spoon filling into nests; bake for about 4 minutes or until filling is hot.
14

Nests may be stored in cool dry place for up to 6 weeks.
15

Garnish with some fresh parsley sprigs, slivers of red pepper and capers, even some grated cheese.