Party Nibbles: Mushroom Nests

Recipe Ingredients

4		Phyllo pastry sheets
2 tablespoons	30ml	Butter - melted
		Mushroom Filling
1 tablespoon	15ml	Butter
1 lb	454g / 16oz	Mushrooms - finely chopped
1 tablespoon	15ml	Light soy sauce
1		Garlic clove - minced
1		Nutmeg
3		Green onions - minced
2 tablespoons	30ml	Toasted walnuts - fine chop
2 tablespoons	30ml	Light mayonnaise
1		Salt
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

Mushroom Filling:

In nonstick skillet, melt butter over medium heat; cook mushrooms, soy sauce, garlic and nut meat, stirring, for about 7 minutes or until liquid is absorbed. Stir in onions and walnuts. Blend in mayonnaise. Season with salt and pepper to taste.

Place 1 sheet of phyllo pastry on work surface, keeping remaining sheets covered with damp cloth. Brush with butter. Lay second sheet of phyllo over top; brush with butter. Repeat with remaining sheets.

Cut crosswise into fifths and lengthwise in thirds to make 30 squares total. Press each 4-layer square into nonstick 1-inch tart tin. Bake in 350F 180C oven for 10 minutes or until golden brown. Spoon filling into nests; bake for about 4 minutes or until filling is hot.

Nests may be stored in cool dry place for up to 6 weeks. Garnish with some fresh parsley sprigs, slivers of red pepper and capers.

Source:
Canadian Living magazine - Nov 95 author: Kay Spicer

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