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Mini Phyllo Shells with Mushroom Mousse

From Italian Cooking and Living, February/March 2004

  • 2 tablespoons extra-virgin olive oil
  • 8 ounces white mushrooms, cleaned and roughly chopped
  • 1/2 small onion, diced
  • salt and freshly ground pepper
  • 1 tablespoon butter
  • 2 tablespoons chopped parsley
  • 15 frozen mini phyllo shells (available in the freezer section), defrosted
  • whole chervil leaves (optional)

In a large skillet over medium-high heat, warm the olive oil. Add the mushrooms and onion, and sauté until browned. Season with salt and pepper, and transfer to a food processor. Add the butter and parsley, and purée until smooth. Adjust the seasoning with salt and pepper, and set aside to cool. Transfer the mushroom mixture to a pastry bag fitted with a star tip, and fill the phyllo shells. Garnish with the chervil leaves. Serves 6

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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italian cooking and living magazine
The Magazine of La Cucina Italiana