Mushroom Stroganoff with Creme Fraiche in Phyllo Cup
7 sheets phyllo dough
Olive oil cooking spray
1 Tbsp. sweet butter
2 Tbsp. shallots, minced
2 cups assorted exotic mushrooms such as shiitake, pleurette, bunapi and enoki
1 cup dry red wine
1 cup demi glace
1 Tbsp. fresh dill, chopped
3 Tbsp. crème fraiche
Salt and pepper to taste
Preheat oven to 350 degrees. On a flat surface layer phyllo sheets one at a time on top of each other, lightly spraying olive oil spray on each layer. Cut sheets in half cross-wise and gently tuck into a large muffin pan making 2 phyllo cups. Bake for approximately 30 minutes, until cups are light golden brown.
Melt butter in saute pan over medium high heat. Add shallots and saute quickly until translucent. Add larger mushrooms (shiitake, pleurette) first and toss with shallots. Saute for 1 minute, then add the smaller mushrooms (bunapi, enoki) and toss quickly. Deglaze pan with red wine and allow to simmer 2 minutes, then add demi glace. Simmer sauce another minute and add chopped dill and temper 1 tablespoon of the crème fraiche into sauce. Do not boil after this. Season with salt and pepper to taste.
Serve mushroom stroganoff over the phyllo cup, garnishing each with more fresh dill and 1 tablespoon of the remaining crème fraiche.
Makes 2 servings.
Recipe by Michael K., Flik Independent School Dining Director of Dining Services