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Creamed Wild Mushrooms in Phyllo Cups

paired with ZD Pinot Noir, Carneros


Chef Ashley Grant, ZD Wines
Ingredients:
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

Directions:
  1. Wash mushrooms. Pat dry. Cut in half and slice.
  2. 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. )
  3. Sautee mushrooms until golden, add butter, garlic and thyme and season with salt and pepper.
  4. Add heavy cream and allow to reduce until mixture thickens. Cool mixture.
  5. Place 1 tablespoon of mixture in pre-baked phyllo cups and bake at 375º until heated through.
  6. Serve as a passed hors d’ouvre with ZD 01 Pinot Noir!!


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