4 sheets phyllo
dough pastry
4 tablespoons butter, melted
2 tablespoons extra-virgin olive oil
1 garlic clove, crushed
4 cups Shiitake mushrooms, sliced
1 tablespoon thyme, chopped
salt to taste
freshly cracked black peppercorns
2 tablespoons brandy
4 thyme sprigs, to garnish
muffin tin
Brush 4 muffin tin cups and sheets of
phyllo pastry lightly with melted butter. Crumple each sheet loosely into
a 4-inch round shape and gently press each round into muffin tin cup. Bake
at 400° for 7 to 8 minutes, or until lightly brown.
Heat olive oil in a large skillet; add garlic, mushrooms, thyme and
brandy. Stir over medium high heat for 4 minutes or until mushrooms are
browned and liquid disappears. Add salt and pepper, cool slightly; fill
with approximately 2 tablespoons mixture, garnish with sprig of thyme and serve
for lunch. Makes 4.
