Filo Mushroom Cups recipe

Filo Cups
8 sheets filo dough (9x14 inch sheets)
Warm Garlic Oil (recipe below)
Filling
1 oz. dried wild mushrooms (porcini are nice)
2 tbl besan (chickpea flour) or wheat flour
1 cup very hot tap water
1/2 - 1 cup chicken broth, heated
1/2 lb. crimini mushrooms, diced
1 shallot, minced
1 clove garlic, minced
1/4-1/2 tsp crushed red pepper flakes
1 tbl fresh thyme leaves
1 tbl fresh parsley, minced
Truffle Oil (optional)

Warm Garlic Oil
4 tbl olive oil
1-2 garlic cloves, whacked with the side of a chefs knife to break the skins and flesh
Pinch of crushed red pepper flakes (optional)

For the Filo Cups

Preheat the oven to 350»
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.
Follow package directions for handling filo dough
Lay out one sheet of filo on a work surface and brush lightly with garlic oil
Add a second sheet directly over the first and brush lightly with garlic
Repeat with two more sheets
Using a sharp knife or pizza cutter, cut each rectangle into 3 inch squares
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
Bake until filo is golden brown (approx. 20-30 minutes)
Remove from oven and allow to cool slightly
Remove the cups from the muffin tins and invert to finish cooling
Repeat the process with the remaining sheets of filo
Filling
Add dried wild mushrooms to hot tap water and allow to steep until tender
In a saucepan, sweat shallot over medium low heat until translucent
Add crimini mushrooms and sauté until dry
Separate rehydrated wild mushrooms from liquid and set both aside
Add garlic and crushed red pepper flakes to the sautéed mushrooms
Sprinkle with besan or flour and stir to coat evenly
Slowly add 1/2 cup hot broth while whisking mixture
Add mushroom broth and whisk until well blended
Cook until sauce is very thickened
Remove from heat and stir in thyme and parsley and optional truffle oil if desired
Allow filling to cool and then fill filo cups
Serve immediately or refrigerate until about 30 minutes before serving
Serve at room temperature

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Filo Mushroom Cups recipe