Wednesday, December 5, 2012

Chef Mon Coeur / Christmas Starters

Phyllo Baskets
Pate Feta Stuffed Mushrooms
with Rosemary & Duxells

1 Pound Feta
1 Cup finely chopped Mushroom Grimini
1 Tablespoon Butter
2 Chopped Garlics
1 Chopped Onion
1 Tablespoon chopped Rosemary
1 Tablespoon chopped Sage
1/2 Cup White Wine
Salt & Pepper


1 Pound of Butter
1 Tablespoons Cumin Salt
1/2 Tablespoon Pepper
Minced Garlic


In a table, finely chop the onion and garlics and place it in a bowl. Then finely chop the herbs: rosemary and sage and place it in a separate bowl. Now chop the mushrooms finely, this is what Duxells means, a fine mixture of chopped mushrooms. 
In a frying pan, heat butter over medium high heat, when it reaches bowling point, place the chopped garlics and onion, sauté until done. Add the mushrooms and saute until tender, add the white wine, salt, pepper, and chopped herbs thoroughly, then let wine reduce and take out of the fire.
Take your pound of feta in bowl and droop the duxells, stir them until you make a paste. Let it stand at room temperature, until cool. 


Heat butter in a saucepan or microwave if you prefer until liquid, place it in a bowl and place cumin, garlic, pepper and salt. In a table or flat surface place the Phyllo sheets, we brush wit butter on top and add another layer of Phyllo above, repeat this technique until to reach 5 layers. Then cut into squares, put them on top of a cupcake mold making the little baskets. Pre heat oven to 175 degrees and leave for 15 minutes.
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