MUSHROOM WELLINGTON CUPS
These mushroom cups can be frozen for up to one month and popped directly into the oven from the freezer (add two minutes to the cooking time). If you put them in while the meat is resting, they'll be ready just in time for dinner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Melt 4 tablespoons butter in a large skillet over high heat. Cook mushrooms for 6 minutes. Add garlic. Cook until mushrooms are golden brown, about 1 minute more. Add wine. Cook, stirring and scraping browned bits from bottom of pan with a wooden spoon, until wine evaporates, about 3 minutes. Sprinkle flour over mixture and stir to combine. Add cream. Cook until slightly thickened, about 1 minute. Season with salt and pepper. Let cool for 15 minutes.
- Lay 1 phyllo sheet on a work surface (keep remaining phyllo covered with a damp towel). Lightly brush sheet with melted butter. Top with 1 sheet; brush with butter. Repeat with remaining 3 sheets, leaving top unbuttered.
- Cut phyllo stack into six 5 1/2-by-6-inch pieces. Nestle each into a cup of a standard muffin tin. Spoon 2 heaping tablespoons mushroom mixture into each. Bake until golden, 14 to 16 minutes. Top each cup with a bit of pate before serving.
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Safiya Habibti
[email protected]I'm not a great cook, but these were easy to make and they turned out great. I'll definitely be making them again.
antecXpresd
[email protected]These are so delicious and elegant. They're perfect for a special occasion.
Jutt Saab11
[email protected]I love that these are a vegetarian dish. I'm always looking for new ways to incorporate more vegetables into my diet.
Hamid Bhai
[email protected]These are a great way to use up leftover mushrooms. I always have a few mushrooms left over after I make a stir-fry or a soup, and these are a great way to use them up.
charity Ngcobo
[email protected]I made these for a potluck and they were gone in minutes. Everyone raved about them.
Rachel Weaver
[email protected]These are so easy to make and they're always a crowd-pleaser. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.
Hammad Arshad
[email protected]I've made these a few times now and they're always a hit. They're perfect for a special occasion or just a weeknight dinner.
TJ Williams
[email protected]I made these for my vegetarian friends and they loved them. They said they were the best vegetarian dish they'd ever had.
Sarah Naluzze
[email protected]These were a bit more work than I expected, but they were worth it. They're so delicious and they look so elegant.
Joel Coteleso
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these. The pastry was so good that it made me forget all about the mushrooms.
Rashida Lark
[email protected]I made these for a party and they were a huge hit! Everyone loved them. They're so easy to make and they look really impressive.
nathalie gilot
[email protected]These mushroom Wellington cups were amazing! The flavors were so rich and savory, and the pastry was flaky and buttery. I will definitely be making these again.