Sauteed Mushrooms In Phyllo Crisps Recipes

Steps:

• Heat butter and olive oil in a skillet over medium heat. Stir mushrooms in the oil and butter until well coated. Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat. Cook and stir mushrooms until lightly browned, about 5 minutes.

Steps:

• Preheat oven to 350 degrees with the rack positioned in the center. Melt 8 tablespoons (1 stick) butter, and set aside. Set 2 tablespoons of the thyme aside. Brush a mini-muffin tin with melted butter, and set tin aside.
• Place 1 sheet phyllo dough on a clean, dry work surface; brush the entire sheet generously with melted butter. Sprinkle lightly with reserved thyme. Place another sheet phyllo on top, brush with butter, and sprinkle with thyme. Repeat with 2 more sheets phyllo. Cut stack into twelve 3-inch squares. Gently press each square into muffin-tin cup. Bake until edges are just golden brown, 8 to 10 minutes.
• Repeat step two with 4 more sheets phyllo dough, melted butter, and thyme. Repeat again, for a total of 36 crisps. (The crisps may be made one day ahead and kept in an airtight container.)
• In a large skillet, melt remaining 3 tablespoons butter over medium heat. Add shallots, and cook, stirring occasionally, until soft, 3 to 5 minutes. Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 1/2 teaspoons thyme. Continue cooking, stirring often, until mushrooms have released some liquid and have cooked through, about 5 minutes.
• Place 1/4 teaspoon goat cheese in the bottom of each phyllo crisp, and place 1 heaping teaspoon of the mushroom mixture on top of the goat cheese. Transfer the filled cups to a baking sheet. Cook in oven just until heated through, about 3 minutes. Garnish with more thyme, and serve.

Steps:

• Preheat oven to 350ºF; with the rack positioned in the center.
• Melt 8 tablespoons (1 stick) butter, and set aside.
• Set 2 tablespoons of the thyme aside.
• Brush a mini-muffin tin with melted butter, and set tin aside.
• Place 1 sheet phyllo dough on a clean, dry work surface; brush the entire sheet generously with melted butter.
• Sprinkle lightly with reserved thyme.
• Place another sheet phyllo on top, brush with butter, and sprinkle with thyme.
• Repeat with 2 more sheets phyllo.
• Cut stack into twelve 3-inch squares.
• Gently press each square into muffin-tin cup.
• Bake until edges are just golden brown, 8 to 10 minutes.
• Repeat step two with 4 more sheets phyllo dough, melted butter, and thyme.
• Repeat again, for a total of 36 crisps. (The crisps may be made one day ahead and kept in an airtight container.).
• In a large skillet, melt remaining 3 tablespoons butter over medium heat.
• Add shallots, and cook, stirring occasionally, until soft, 3 to 5 minutes.
• Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 1/2 teaspoons thyme.
• Continue cooking, stirring often, until mushrooms have released some liquid and have cooked through, about 5 minutes.
• Place 1/4 teaspoon goat cheese in the bottom of each phyllo crisp, and place 1 heaping teaspoon of the mushroom mixture on top of the goat cheese.
• Transfer the filled cups to a baking sheet.
• Cook in oven just until heated through, about 3 minutes.
• Garnish with more thyme, and serve.
• Enjoy!

Steps:

• Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
• Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

Steps:

• Preheat oven to 375.
• Saute mushrooms in butter and olive oil till well-softened.
• Add sherry, thyme, cream, and salt/pepper and cook till thickened.
• Lay out the phyllo sheets, brushing each sheet with melted butter.
• Cut in half so you have two equal rectangles.
• Spread half the mushroom mixture over one of your phyllo rectangles, leaving a 1-inch border around the edges.
• Fold the short side edges over the mushroom mixture and then roll the whole thing lengthwise so you have a long, fat cylinder with no mushroom filling poking out.
• Repeat with remaining mushroom mixture and the other rectangle.
• Place rectangles side-by side, seam-side down, on a baking sheet, and bake in oven 20 minutes or until golden brown.
• Let rest for 10 minutes, then slice and serve.
• **Alternate preparation: Using two phyllo sheets at a time, cut into 6-8 strips and prepare as you would for spanakopita, folding each strip into a triangle.
• Use a Tbsp
• of the mushroom filling for each one.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper and place phyllo shells on top.
• Remove souffle from the box, take off plastic cover, and microwave on High power for 6 minutes. Remove carefully, stir, and set aside.
• Place butter in a nonstick skillet over medium-high heat. Saute mushrooms until they darken and begin to shrink, about 4 minutes. Add garlic and continue to stir, about 1 minute. Remove from heat; Add souffle and bacon to mushrooms and garlic and mix until evenly incorporated.
• Fill each phyllo shell with souffle mixture, dividing evenly, about 1 rounded teaspoonful each. Sprinkle each filled shell with Parmesan cheese.
• Bake in the preheated oven until cheese is melted, about 15 minutes. Serve warm or at room temperature and garnish with fresh parsley.