I love mushrooms. Enoki mushrooms, button mushrooms, king oyster mushrooms, chantrelles, cremini mushrooms, shitaake, portabello, wood ears, porcini... gotta eat 'em all. They're tasty little sponges of deliciousness and vitamins and essential minerals.
This recipe features cremini and king oyster mushrooms married with soft goat cheese, fresh herbs, and wrapped in light and crispy phyllo pastry. While this isn't an every day dish, it took only about 20 minutes to throw together, and automatically ups the class of your meal. Although this funghi fanatic enjoyed it as a main course, you could easily serve this as an appetizer, or miniaturize these and serve them as hors d'oeuvres.
1 1/2 cup of cremini mushrooms, washed and halved
1 1/2 cup of king oyster mushrooms, sliced or diced
1 tsp fresh thyme
1 tsp fresh rosemary
splash of balsamic
1 diced shallot
1/4 cup of cream
1/4 cup of goat cheese
pinch of salt, cracked black pepper
phyllo pastry! about 5 sheets
other things you will need:
a pie pan/spring form pan
a pastry brush
a frying pan
- Preheat oven to 425.
- In your frying pan, heat olive oil over medium high and toss in your shallot. Cook for a minute or two.
- Throw in your mushrooms in, along with your rosemary and thyme. Sprinkle with salt and pepper and cook for 2 minutes, and add your cream. Cook for 4 more minutes until soft and yummy. Add a splash of balsamic and cook for another minute. Drain off the liquid.
- Lay a sheet of phyllo over your pan and brush with olive oil/butter. Add another sheet, brush. Repeat. If necessary, layer your phyllo in alternating directions (like a + sing) over your pan.
- Fill the glorious phyllo envelope with mushrooms and fold your extra phyllo over top ensuring everything is all nice and covered. Brush your pie top with more olive oil and a sprinkle of salt and crack of black pepper.
- Bake for 12 minutes. Remove from oven and allow to cool for 15 minutes. Slice into pretty pieces and eat.