Saturday 21 June 2014

Mushroom Filo Cups

                          Mushroom Filo Cups

Cooking can be fun if you simply allow yourself to relax and enjoy it. Creating something without always worrying about the outcome can build confidence. It can only ever be so bad that while you sit round the  family dining table sharing the meal you just created everyone is having a good laugh at what may have gone south!

Filo cups were created  out of the blue and accidentally. I simply cut the sheets in half, brushed each paper thin filo sheet with melted butter, literally scrunched the sheet and pushed it into a buttered cup-cake or muffin  tray mould. Press down the centre and its done. Repeat with the rest of the tray.

Bake in a preheated oven of 400F/200C for 10 minutes until cooked through. When ready to serve, spoon in the filling preferably that has been warmed. Bake again for 3 minutes in the warm oven and serve immediately.

Makes 36 filo cups

For the Mushroom filling

2 lb chopped mushroom melange
4 tbsp salted butter
4 tbsp olive oil
1 tbsp  all purpose flour
1/2 tsp salt
1/2 tsp freshly grated nutmeg
1/2 tsp freshly cracked melange of peppers 
6 tbsp cream
150 gms/5 ozs  Garlic cream cheese at room temperature
150 gms/5 ozs herb cream cheese at room temperature
Optional 4 tbsp cognac or sherry or port

In a pan heat the oil and butter.

Saute the mushrooms and sprinkle the salt and the flour all over.
Add the cream.  Mix well. Let it thicken. It must boil for a few minutes. 
Now cool and add the cheese. Mix well.  When ready to fill the cups; reheat lightly. Spoon into the filo cups  and reheat for 3 minutes. Serve warm.


Take 454 gms or 1 lb package of filo sheets, Thaw in the fridge for 24 hours.  Keep it moist on a damp towel while working with it. Work quickly as it dries and will start cracking.

Use a wonderful mix of fresh mushrooms. This is not a recipe for canned mushrooms.

You can use whole milk if you do not have cream.

It tastes best when warm.

For more ideas for filling filo cups with a lovely sweet one visit my Moroccan recipe book by simply clicking  this

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