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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Wild Mushroom-Goat Cheese PhylloTriangles

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Wild Mushroom-Goat Cheese PhylloTriangles Empty Wild Mushroom-Goat Cheese PhylloTriangles

    Post by Lobo Sun 07 Feb 2016, 9:56 pm

    Wild Mushroom-Goat Cheese PhylloTriangles Img83l
    Wild Mushroom-Goat Cheese PhylloTriangles
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    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Servings: 40
    These phyllo triangles are great hors d'oeuvres for entertaining because they can be prepared in advance and frozen for up to a month. Before freezing, place them in an airtight container, separating each layer with a sheet of waxed paper or parchment paper.






    • 236

    Ingredients:


    • 2 Tbs. unsalted butter
    • 2 shallots, minced
    • 2 garlic cloves, minced
    • 12 oz. shiitake mushrooms, stemmed and sliced
    • 12 oz. cremini or white button mushrooms, cut
       into 1/2-inch chunks
    • 2 tsp. chopped fresh thyme
    • 2 tsp. chopped fresh rosemary
    • 8 oz. goat cheese (chèvre)
    • Salt and freshly ground pepper, to taste
    • 1 box (16 oz.) frozen phyllo sheets, thawed
    • 16 Tbs. (2 sticks) unsalted butter, melted

    Wild Mushroom-Goat Cheese PhylloTriangles Wine-pairing-icon-white

    Wine Pairing

    This pairs well with medium-bodied sparkling wines like the Champagne Doyard Cuvée Vendemiaire 1er Cru from our Wine Club.

    Directions:

    In a large sauté pan over medium-high heat, melt the 2 Tbs. butter. Add the shallots and garlic and sauté until fragrant and golden, 1 to 2 minutes. Add the shiitake and cremini mushrooms and sauté, stirring occasionally, until the mushrooms are tender and any liquid has evaporated, 8 to 10 minutes. Stir in the thyme and rosemary and sauté, stirring, until fragrant, 1 minute more. Add the goat cheese and cook, stirring, until the cheese melts and the mixture is evenly blended, 25 to 30 seconds.

    Transfer the mixture to a food processor and pulse until smooth and blended. Season with salt and pepper, cool to room temperature, cover and refrigerate until ready to use.

    If baking the pastries immediately, position a rack in the center of an oven and preheat to 350ºF. Line 2 baking sheets with parchment paper.

    On a clean work surface, place a sheet of phyllo with the short end toward you, brush it lightly with melted butter and place another sheet on top. Brush with butter and cut the phyllo into strips, each about 2 inches wide. Working with one strip at a time, place 1 heaping tsp. of the mushroom filling on the end closest to you. Fold a corner of the phyllo over the filling to meet the opposite side, forming a triangle, and continue folding the phyllo down the length of the strip. Brush the seam lightly with melted butter to seal. Transfer the pastry to one of the prepared baking sheets, cover with plastic wrap and repeat with the remaining ingredients, spacing the pastries about 1 inch apart.

    If freezing the pastries, place them in an airtight container, separating each layer with a sheet of waxed paper or parchment paper; freeze until ready to bake. Just before baking, place frozen pastries on parchment-lined baking sheets about 1 inch apart.

    Bake, turning the pastries over halfway through the baking time, until crispy and golden on both sides, 12 to 15 minutes if unfrozen, 15 to 18 minutes if frozen.
    Williams-Sonoma Kitchen.
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