Creamed Wild Mushrooms in Phyllo Cups
ZD Wines Pinot Noir, Carneros
Chef Ashley Grant, ZD Wines
2 oz. Chanterelle mushrooms
2 oz. Crimini mushrooms
2 oz. King trumpet mushrooms
2 oz. Seasonal variety of your choice
¼ C heavy cream
1 smashed garlic clove
1 sprig thyme
1 Tbls. butter
grapeseed oil as needed
salt & pepper
1 package frozen phyllo cups
Wash mushrooms. Pat dry. Cut in half and slice.
Heat large sautee pan over high heat. When pan begins to smoke, add oil and immediately add mushrooms, ( If making this recipe in large quantities, sautee mushrooms separately. )
Sautee mushrooms until golden, add butter, garlic and thyme and season with salt and pepper.
Add heavy cream and allow to reduce until mixture thickens. Cool mixture.
Place 1 tablespoon of mixture in pre-baked phyllo cups and bake at 375º until heated through.
Serve as a passed hors d’ouvre with ZD 01 Pinot Noir!!