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Categories:Viewed: 40 - Published at: a year ago
Ingredients
- 1 package mini phyllo shells (recommended: Athens Brand)
- 2 tablespoons unsalted butter
- 1 shallot, finely diced
- 2 cloves garlic, finely diced
- 4 ounces mixed oyster mushrooms, sliced
- 4 ounces shiitake mushrooms, stems removed and sliced
- Salt and fresh ground black pepper
- 1/2 cup Merlot (recommended: BV Coastal Merlot)
- 2 teaspoons chopped fresh thyme leaves
- 1/4 pound Brie
- 4 chives, sliced for garnish
Method
- Preheat the oven to 350 degrees F. Bake the shells according to the package directions.
- Let cool while you make the filling.
- Heat a skillet over medium heat and add the butter.
- When the butter is melted, add the shallots and garlic, and cook until soft, about 5 minutes.
- Add the mushrooms and season with salt and pepper, to taste.
- When the mushrooms have released their liquid, add the wine and thyme and cook until most of the liquid has evaporated, about 5 minutes.
- Cut the Brie into 15 small pieces.
- Divide the mushroom mixture among the phyllo shells.
- Top each with a piece of the cheese.
- Return the shells to the oven and bake until the cheese has melted, about 5 minutes.
- Transfer the bites to a serving platter.
- Garnish with chives and serve warm.
