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:

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!!

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