• 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

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