MUSHROOM PHYLLO/PUFF PASTRY APPETIZERS

MUSHROOM PHYLLO/PUFF PASTRY APPETIZERS image

Yield 12 apps

Number Of Ingredients 11

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1 package phyllo pastry or puff pastry
1 package sliced Mushrooms
2 Shitake mushrooms
1 Med-Large Onion chopped fine
2 Tablespoons Garlic oil (or, press garlic into 2 Tablespoons of oil and a pinch of salt, and let sit for a few hours) If you have garlic oil, ensure you add 2 cloves of chopped garlic (alternately you can just dice 4 cloves of garlic and omit the garlic oil)
2-3 Tablespoons of butter
1 egg
1-2 Tablespoons of Thyme
Salt & Pepper to taste (please taste before filling pastry)
2-3 Tablespoons of cream cheese
¼ cup heavy cream (35%)

Steps:

-Chop onions and fry in pan with butter and garlic oil (or just 4 garlic cloves). Cook onions until caramelized. -When softened add chopped mushrooms. -Wait until a lot of the water from the mushrooms is released before adding cream, cream cheese, salt, pepper, and thyme. Make sure you taste your mixture to ensure proper seasoning. -Set mixture aside. -Open thawed but cold phyllo pastry or puff pastry. -For puff pastry, cut into 16 squares. Fill square with small amount of filling and seal edges. Brush top with egg wash (egg and water mixture). -For Phyllo use two sheets, cut them in four strips. Fill with a small amount of filling and then fold them on an angle to form a triangle, over and over (flag fold). Brush with melted butter. -Bake phyllo or puff pastry as directed on package ( for best baking results, bake on parchment paper)