Mushroom Stroganoff with Crème Fraîche in Phyllo Cup
- Yield: 2 servings 1x
Ingredients
Scale
- 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
Instructions
- 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.
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