Reply to S/o pastry cups with mushroom filling recipe

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[quote=Anonymous]Here is a mushroom filling you can prep in advance. It will work in pastry cups or fold up nicely into phyllo triangles and bake into little pockets. That's how I use it.

2 Tbs oil
1 Tbs butter
2 cloves garlic - minced
1 shallot - minced
1.25 lb mixed mushrooms cleaned and sliced
2 Tbs white wine
1 tsp fresh rosemary, chopped
1 tsp fresh sage, chopped
1 tsp fresh thyme, chopped 
1/2 c heavy cream
Salt & Pepper

- Heat oil and 1 T butter in skillet over medium/ low heat.
- Add Garlic and Shallot and cook gently until tender but not browned. 
- Increase heat and add mushrooms. Cook until tender, about 15 minutes. 
- Add wine to the mushrooms and deglaze. Continue to cook off the liquid until nearly dry.
- Add cream and chopped herbs. Continue to cook off the liquid. The cream will thicken and the mixture will be nearly dry - about 10 minutes.  * You want a dryish filling so it doesn't make your pastry soggy! 
- Remove from heat and salt and pepper to taste. 
- Coarsely chop the mushroom mixture and let cool until ready to use.

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