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● Mini Phyllo Shells with Mushroom Mousse
2 tablespoons extra-virgin olive oil
8 ounces white mushrooms, cleaned and roughly chopped
1⁄2 small onion, diced
salt and freshly ground pepper
1 tablespoon butter
4 sprigs parsley, chopped
15 frozen mini phyllo shells, thawed
chervil leaves for garnish
In a large skillet over medium heat, warm the olive oil. Add the mushrooms and onions and sauté until browned. Season with salt and pepper and transfer to a food processor. Add the butter and parsley and purée until smooth. Set aside to cool. Transfer the mushroom mixture to a pastry bag fitted with a fluted tip and pipe a rosette of the mushroom mousse into each of the phyllo shells. Garnish with the chervil leaves to serve. ● Serves 6
Wine
Suggestion, Dry aromatic white:
Vetrere-Cre,
Vetrere-Finis,
Beneventano
Fallanghina.