I made these mushrooms for a topping in a cooking class I taught. They are so fragrant poached in a good quality extra virgin olive oil. I've included the tart recipe with the poached mushrooms as a topping. Or just serve the mushrooms alone as an appetizer.
Course
Appetizer, mushrooms, olive oil, Side Dish
Cuisine
American-Greek, Greek
Keyword
mushrooms, phyllo
Servings6-8
AuthorMary Papoulias-Platis
Ingredients
Poaching
2lbs.button and mixed mushrooms, washed and stems removed
1/2cupor more extra virgin olive oil
1sprig of rosemary
2leeks, washed and thinly sliced in rounds
Filling
16oz.goat cheese, room temperature
1/4cupmilk
2eggs
1/4teaspoonpepper
1/4cupparsley, chopped
1tablespoonfresh thyme, chopped
Tart with Phyllo
1/2lb.phyllo dough, defrosted (1/2 box)
1/4butter, melted
Tart with Puff Pastry
1package of puff pastry, defrosted
Instructions
Poaching Mushrooms
In a large straight-sided skillet place pan over medium- high heat, bring the olive oil to a slight simmer and reduce to medium. Do not boil.
Add the mushrooms and thyme, cook until exterior of the mushroom softens, about 4 minutes.
Remove and place on a paper towel lined plate to drain. Set the oil aside.
As an appetizer, place the mushrooms in a bowl and drizzle the poached oil on the mushrooms and serve.
Tart
For phyllo
Butter a 1/2 sheet pan (9x13) with butter. Add one phyllo sheet and brush with butter. Continue with all the sheets, buttering after each layer.
For puff pastry
Open 1 sheet carefully, and place in the sheet pan. If needed gently spread the dough to the edges.
In a small bowl combine the cheese, milk, and eggs and pepper. Spread over phyllo .
Add the mushrooms and leeks.
Bake at 350 degrees until phyllo/ puff pastry is slightly brown around 15-20 minutes.
Top with the parsley and thyme. Sprinkle with extra virgin olive oil.