• 6servings
  • 60minutes

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Nutrition Info . . .

VitaminsA, B9, D
MineralsCopper, Natrium, Calcium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons unsalted butter, plus

  2. 4 to 6 tablespoons unsalted butter, melted

  3. 1 1/4 pounds small cremini or button mushrooms, sliced

  4. 6 garlic cloves, minced

  5. 2/3 cup dry white wine

  6. 2 tablespoons all-purpose flour

  7. 1/2 cup heavy cream

  8. Coarse salt and freshly ground pepper

  9. 5 sheets (12 by 16 1/2 inches) frozen phyllo dough, thawed

  10. 2 ounces store-bought pate

Instructions Jump to Ingredients ↑

  1. Photo: Jonathan Lovekin Preheat oven to 375 degrees. Melt 4 tablespoons butter in a large skillet over high heat. Cook mushrooms for 6 minutes. Add garlic. Cook until mushrooms are golden brown, about 1 minute more. Add wine. Cook, stirring and scraping browned bits from bottom of pan with a wooden spoon, until wine evaporates, about 3 minutes. Sprinkle flour over mixture and stir to combine. Add cream. Cook until slightly thickened, about 1 minute. Season with salt and pepper. Let cool for 15 minutes.

  2. Lay 1 phyllo sheet on a work surface (keep remaining phyllo covered with a damp towel). Lightly brush sheet with melted butter. Top with 1 sheet; brush with butter. Repeat with remaining 3 sheets, leaving top unbuttered.

  3. Cut phyllo stack into six 5 1/2-by-6-inch pieces. Nestle each into a cup of a standard muffin tin. Spoon 2 heaping tablespoons mushroom mixture into each. Bake until golden, 14 to 16 minutes. Top each cup with a bit of pate before serving.


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