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
Wine
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.
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.
Comments
Post a Comment