Served at the 2012 Holiday Fare Wine Trail


½ cup minced shallots  (about 2 large)

2 tablespoons butter

½ pound  crimini mushrooms , halved and finely sliced

¼ pound  shiitake mushrooms, coarsely diced

¼ pound porcini mushrooms, coarsely diced

2 teaspoons Worcestershire sauce

1 tablespoon balsamic vinegar

Sea salt

Fresh black pepper

¼ cup cream Sherry

1/3 cup heavy cream

1 large egg, beaten lightly

24-30 mini phyllo cups, thawed and at room temperature (frozen food at grocery)




  1.  In a large oven safe skillet cook shallots in butter over medium heat, stirring, until softened.
  2. Add diced shiitake and porcini mushrooms, Worcestershire sauce, and salt and pepper to taste and cook mixture over moderately high heat, stirring occasionally, until most of mushroom liquid is evaporated.
  3. Add  crimini mushrooms, balsamic vinegar and cream Sherry and continue to cook until liquid is mostly evaporated.
  4. Remove from heat to cool until warm (about  140 F)
  5. Pre-heat oven to 350 F
  6. Whisk in cream, egg, and more salt and pepper to taste if desired
  7. Transfer mixture to oven and bake uncovered on center rack 20 minutes .
  8. Remove from oven and spoon  mixture into mini phyllo cups and serve warm.



Pairs well with Hermannhof Chambourcin or Hermannhof Norton

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