Ingredients: |
Ingredients: — 2 [.5 OZ] packages dried shiitake mushrooms
— 1 cup port wine
— 1/4 cup butter or margarine
— 1/2 pound fresh mushrooms, chopped
— 1/2 tsp dried thyme
— 1/2 cup whipped cream cheese
— 1/4 cup finely chopped fresh or frozen chives
— 1 2 sheets frozen phyllo pastry, thawed
— 1/3 cup butter or margarine, melted Freshly ground pepper
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Directions: |
Directions:— Combine dried mushrooms and wine in small saucepan; bring to a boil
— Cover, remove from heat, and let stand 30 minutes
— Drain mushrooms, reserving liquid, chopped finely
— Pour liquid through a coffee filter into a small bowl; set aside
— Melt butter in a large skillet; add fresh mushrooms and thyme
— Cook, stirring often, for 1 5-20 minutes or until liquid has evaporated
— Add finely chopped mushrooms and mushroom liquid; simmer for 10, or until liquid evaporates; remove from heat, and cool
Stir in whipped cream cheese and chopped chives
— Place 1 phyllo sheet on wax paper; brush lightly with melted butter
— Place 2 more phyllo sheets on top, brushing each with butter
— Cut stack into 9 rectangles
— Place 1 Tbls mushroom mixture in center of each rectangle; sprinkle with pepper
— Pull corners of rectangles over filling, and gently twist to resemble purse
— Coat purses with vegetable cooking spray and place in an ungreased baking sheet
— Repeat procedure 3 times with remaining phyllo sheets and mushroom mixture
— Bake at 350 for 12-15 minutes or until golden
— Dip chives sprigs in boiling water 15 seconds or until limp; drain
— Tie sprig around each purse
Yields 3 dozens
Serve warm or at room temperature |
This recipe for MUSHROOM-PORT PHYLLO PURSES is from