Phyllo Appetizer Cups with Mushroom Filling

I have only made these once before.  They were delicious and everyone enjoyed them.  But, if you are not used to working with phyllo, it can be a bit fussy until I found phyllo pastry shells in the freezer section, already done for me.  I use these not only for savory appetizers but for desserts as well. 



Ingredients:

2 packages (15 cups each) premade phyllo pastry shells
3 T. butter
4 shallots, minced (or ½ medium onion, chopped)
8 oz. fresh mushrooms, stemmed and cleaned, minced
¼ t. thyme
½ t. salt
freshly ground pepper, to taste
3 T. flour
1/3 c. heavy cream
2 T. sherry

Allow phyllo cups to defrost.  Remove from containers and place on an ungreased cookie sheet.  Put into a 350º oven for 5 minutes.  Remove and allow to cool.

In a skillet, add butter and minced shallots or onions.  Sauté until the onions are transparent. 

 
Add chopped mushrooms and cook until most of the moisture has absorbed. 

 

Add seasonings and sherry.  Cook until sherry is reduced.  Add flour and stir until it has been absorbed into the mixture.  Add cream and stir until mixture is thickened.  You may need to add more cream, depending on desired thickness.

Turn off heat and allow to cool slightly.  Fill cups with mixture.

This recipe yielded enough filling for 26 cups.  These can be served warm or at room temperature.

Other suggested fillings include: chicken, egg, or seafood salad or cheese fillings garnished with fresh vegetables.

Chicken Paprikash

This dish can be served with rice or pasta.  In this demonstration, I am using tomato squash farfalle as the accompaniment to this dish.

Ingredients:
4 lbs. bone-in, skin-on chicken pieces (split breasts, thighs, and drumsticks - trimmed)
salt and pepper
4 T. olive oil
1 onion, minced
1 red and 1 green pepper, minced
3 cloves garlic, minced
¼ c. sweet paprika
1 T. all-purpose flour
½ c. dry white wine
14½ oz. can diced tomatoes
1½ c. low-sodium chicken broth
½ c. sour cream
2 T. fresh parsley, minced

 

 

Trim excess fat, skin, and bones from chicken; rinse under cold water and pat dry.  Season with salt and pepper on both sides.  Heat 2 T. olive oil in a large Dutch oven over medium-high heat, until smoking.  Add the thighs and drumsticks, skin side down; cook until golden-brown on both sides, about 10 minutes.  (Dark meat goes in first, as it takes longer to cook.)  Transfer chicken to a plate.  Add chicken breasts and wings to the Dutch oven and brown on both sides.  (You may need to add two more tablespoons of oil for the breasts and wings.)  Remove breasts and wings to the plate with the other chicken.

 

 

To the reserved oil and chicken fat, add onions and peppers; sauté over medium heat.  Cook until softened, about 7 minutes.  Add garlic and sauté for an additional minute or two.  Add paprika and flour.  Cook until flour is absorbed into the oil.  Add tomatoes, broth, and wine; stir until thickened.

Add chicken pieces back to the sauce.  Cover and simmer over medium heat for 45-60 minutes.

 

Remove lid, add sour cream and stir.  Add parsley, then salt and pepper, to taste.  Skim excess grease from the top before serving.

Mediterranean Quinoa Salad

The accompaniment to this recipe is Crunchy Baked Haddock (see March, 2012).

Ingredients:

3 c. chicken broth
1½ c. quinoa
zest from one lemon
juice from one lemon
salt and pepper, to taste
olive oil
1/3 c. minced fresh mint
1/3 c. minced fresh parsley
3 green onions
1 c. sautéed sweet peppers (not hot)

 

Carefully remove stems from peppers.  Cut in half and remove seeds.  Cut into medium dice.

In a small skillet, add 2 T. olive oil and sauté peppers until tender.  Remove and allow to cool.

 

In a 2 qt. saucepan, add 3 c. chicken broth, lemon zest, and lemon juice.  Add salt and pepper, to taste.  Bring to a boil. 

 

 
Add quinoa.  Stir and cover.  Allow to cook until liquid is absorbed.

Cut three green onions into a medium chop.  Cut fresh parsley and fresh mint.  Once liquid has been absorbed, turn heat off.  Add peppers, green onion, parsley, mint, and 2 T. olive oil.  Stir to combine.  Taste and adjust seasoning, if needed.

This can be served warm or cold.