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. Serve warm or at room temperature
Note: Unbaked purses may be frozen in an airtight container. Thaw and bake as directed |
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