Mushroom Phyllo Tartlets

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 2 (15 count) packages prepared miniature phyllo cups
• 4 tablespoons butter
• 3 shallots, chopped
• 1/2 lb regular portabella mushrooms or 1/2 lb baby portabella mushrooms, finely chopped
• 2 tablespoons dry wine
• 2 tablespoons flour
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne

Recipe

• 1 preheat oven to 350 degrees f
• 2 in a large skillet, melt butter over medium heat and add shallots, cooking until softened about 2 minutes
• 3 add mushrooms and cook until tender and almost all liquid is cooked away, stirring occasionally
• 4 add wine and cook until wine is almost evaporated, stirring occasionally
• 5 sprinkle flour over mushroom mixture and cook and stir until well blended, about 2 minutes
• 6 increase heat to high and add cream, stirring well until mixture comes to a boil
• 7 remove from heat and stir in parsley, lemon juice, salt and cayenne, and let cool slightly
• 8 place prepared phyllo shells on a baking sheet and fill almost to the top with mushroom mixture
• 9 bake for 5-8 minutes until heated through
• 10 serve warm