Rail Runner in Heaven

4 shallots, minced
2 lbs. chopped shiitake and porcini mushrooms; cleaned, trimmed and stems removed
4 Tbsp EVOO (extra virgin olive oil)
¾ tsp sea salt, finely ground
½ tsp ground black pepper
3 tsp fresh thyme leaves
7 sheets of phyllo dough, 18 by 13 inches each
4 Tbsp unsalted butter, melted
10 oz. Brie cheese, cut into 35 pieces

In a large skillet, heat 2 Tbsp EVOO over medium heat and blend in shallots, mushrooms, salt and pepper, stirring until mushrooms are tender. Add thyme and simmer for 5 minutes; turn off heat. Preheat oven to 400 degrees F. and oil a large baking sheet with 2 Tbsp EVOO. Spread 7 phyllo sheets on a clean countertop with long side facing you.

Brush sheets with melted butter; cut each piece in half lengthwise. Cut sheets 4 times across to make 20 rectangles. Place two pieces of Brie on each of the 10 phyllo rectangles; top rectangles with 1 Tbsp of the mushroom mixture. Cover with remaining 10 phyllo rectangles. Transfer carefully to a baking sheet, pressing firmly on the rectangles. Brush phyllo rectangles with butter and bake at 400 degrees until browned and crisp (about 3 minutes). 

Serve with white wine.


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