Phyllo Puffs Stuffed with Mushroom Tapenade
By Chef Tom Fraker

Ingredients

1 package Dried Mushroom Medley reconstituted
1 package Dried Chanterelle Mushrooms reconstituted
2 tablespoons Unsalted Butter
2 tablespoons Shallots minced
2 tablespoons Organic Garlic *Roasted and minced
1 tablespoon Oregano (fresh) or Dried Oregano
2 tablespoons Cooking Sherry
1/2 Meyer Lemons juice freshly squeezed
Cayenne Pepper to taste
10 Phyllo Sheets premade
Unsalted Butter melted (as needed)
Creamy Mushroom Sauce
2 tablespoons Unsalted Butter
2 tablespoons Extra Virgin Olive Oil
1/4 cup Shallots chopped
4 cloves Peeled Garlic minced
1/4 cup Sherry
1/2 ounce Dried Morel Mushrooms reconstituted and chopped
1/2 ounce Dried Wild Lobster Mushrooms reconstituted and chopped
1/2 ounce Dried Chanterelle Mushrooms reconstituted and chopped
2 cups Chicken Broth
1/2 cup Heavy Cream
2 tablespoons Cornstarch (3 tablespoons Water mixed together to make a slurry)
Salt and Pepper to taste

Directions

Reconstitute mushrooms according to the package.

In a sauté pan, heat butter and add shallots to caramelize them. Add the garlic and oregano, sautéing until aromatic (about 10 -20 seconds).

Add sherry. Simmer until liquid is reduced by half and then add the reconstituted mushrooms and heat to infuse the butter and garlic into the mushrooms.

Remove from heat. Add lemon juice, salt, pepper, and cayenne to mushroom mixture and season to taste. Stir until well blended. Use mixture as filling for phyllo squares or Melissa's crepes and drizzle mushroom sauce over the top (see mushroom sauce recipe below).

When cooled, mushroom mixture can also be used atop lavosh or your favorite cracker, spread with cream cheese.

To Assemble Phyllo Puffs

Preheat oven to 350°F.

Lay 1 phyllo sheet on a cutting board and brush entire surface with melted butter. Lay another phyllo sheet directly over the first, brush with butter, and repeat process until you have two stacks of five phyllo sheets.

Using a pastry cutter, cut the phyllo dough lengthways into 8 strips of equal width, then cut across these strips to make perfect squares. Place a small amount of the cooled mushroom mixture onto the center of each square and fold diagonally into a triangle.

Place them onto a non-greased sheet pan and bake until golden brown. Ratio is 1 ounce of dried mushroom to about 4 ounces of fresh mushrooms.


Servings: 10

Note:

I like to make this wild mushroom sauce and ladle it over the top of the phyllo puffs just before serving.

Creamy Mushroom Sauce

In a medium-sized saucepan, heat butter and oil over high heat.

Add shallots, season with salt and pepper and caramelize shallots. Add garlic and cook until aromatic (about 10 -20 seconds). Add sherry and cook until liquid is almost evaporated.

Add mushrooms and chicken broth and cook for 5 - 6 minutes. Add cream, cook for an additional 4 - 5 minutes until slightly thickened.

Carefully strain liquid into another saucepan, return to high heat and add corn starch slurry, whisking constantly until slightly thickened. Remove from heat immediately and adjust seasonings.

Note:

I like this sauce with a number of different dishes. Try this on pasta or risotto.