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Filo Mushroom Cups recipe

What you need

  1. »«Filo Cups»«
    2. 8 sheets filo dough (9x14 inch sheets) Warm Garlic Oil (recipe below)
  2. »«Filling»«
  3. 1 oz. dried wild mushrooms (porcini are nice)
  4. 2 tbl besan (chickpea flour) or wheat flour
  5. 1 cup very hot water
  6. 1/2 - 1 cup chicken broth, heated
  7. 1/2 lb. crimini mushrooms, diced
  8. 1 shallot, minced
  9. 1 clove garlic, minced
  10. 1/4-1/2 tsp crushed red pepper flakes
  11. 1 tbl fresh thyme leaves
  12. 1 tbl fresh parsley, minced
  13. Truffle Oil (optional)
  14. »«Warm Garlic Oil»«
  15. 4 tbl olive oil
  16. 1-2 garlic cloves, whacked with the side of a chefs knife to break the skins and flesh
  17. Pinch of crushed red pepper flakes (optional)

How to make it

For the Filo Cups

  1. Preheat the oven to 350»
  2. To make the garlic oil, combine ingredients in a small sauce pan over low heat and allow to steep for about 15-20 minutes until garlic is golden brown. Do not allow garlic to burn. Strain out solids.
  3. Follow package directions for handling filo dough
  4. Lay out one sheet of filo on a work surface and brush lightly with garlic oil
  5. Add a second sheet directly over the first and brush lightly with garlic
  6. Repeat with two more sheets
  7. Using a sharp knife or pizza cutter, cut each rectangle into 3 inch squares
  8. Invert a muffin tin on a baking sheet and place the oiled squares of filo over the bottom of the muffin shapes, molding it to the sides
  9. Bake until filo is golden brown (approx. 20-30 minutes)
  10. Remove from oven and allow to cool slightly
  11. Remove the cups from the muffin tins and invert to finish cooling
  12. Repeat the process with the remaining sheets of filo

Filling

  1. Add dried wild mushrooms to hot tap water and allow to steep until tender
  2. In a saucepan, sweat shallot over medium low heat until translucent
  3. Add crimini mushrooms and sauté until dry
  4. Separate rehydrated wild mushrooms from liquid and set both aside
  5. Add garlic and crushed red pepper flakes to the sautéed mushrooms
  6. Sprinkle with besan or flour and stir to coat evenly
  7. Slowly add 1/2 cup hot broth while whisking mixture
  8. Add mushroom broth and whisk until well blended
  9. Cook until sauce is very thickened
  10. Remove from heat and stir in thyme and parsley and optional truffle oil if desired
  11. Allow filling to cool and then fill filo cups
  12. Serve immediately

If these aren't served while still warm, they will become soggy. If you need to prepare ahead, don't fill the cups and reheat filling prior to serving.

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