Anonymous
11/27/2023 20:39
Subject: S/o pastry cups with mushroom filling recipe
Another good one, not vegetarian, is:
Tube of sausage, fry it up. Add the stems of the mushroooms you hollowed. Add a pack of cream cheese. Add some garlic or garlic salt.
Stuff mushrooms or stuff phyllo cups
Tube of sausage, fry it up. Add the stems of the mushroooms you hollowed. Add a pack of cream cheese. Add some garlic or garlic salt.
Stuff mushrooms or stuff phyllo cups
Anonymous
11/26/2023 19:57
Subject: S/o pastry cups with mushroom filling recipe
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.
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.
Anonymous
11/25/2023 19:04
Subject: S/o pastry cups with mushroom filling recipe
Anonymous wrote:Do you still need this? I have a filling recipe.
Yes please. Would love it. Thinking ahead to party season.
Anonymous
11/25/2023 12:46
Subject: S/o pastry cups with mushroom filling recipe
Do you still need this? I have a filling recipe.
Anonymous
11/23/2023 21:34
Subject: S/o pastry cups with mushroom filling recipe
Read this multiple times in the other thread and wonder if anyone has a recipe 