Mushroom Wellington Cups

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photo by Jonathan Lovekin


Serves 6

Leave it to Martha Stewart to come up with this cute appetizer or side dish (I served it as a side). They are very flavorful and attractive on the plate. They do not freeze or store well though. If it’s a Yom Tov day, you can prepare everything ahead of time and just bake them before serving.

4 tablespoons unsalted margarine, plus 4 to 6 tablespoons unsalted margarine, melted
1-1/4 pounds small cremini or button mushrooms, sliced
6 garlic cloves, minced
2/3 cup dry white wine
2 tablespoons all-purpose flour
1/2 cup pareve whipping cream
Coarse salt and freshly ground pepper
5 sheets (12 by 16 1/2 inches) frozen phyllo dough, thawed

Preheat oven to 375 degrees. Melt 4 tablespoons margarine 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 pareve cream. Cook until slightly thickened, about 1 minute. Season with salt and pepper. Let cool for 15 minutes.

Lay 1 phyllo sheet on a work surface (keep remaining phyllo covered with a damp towel). Lightly brush sheet with melted margarine. Top with 1 sheet; brush with margarine. Repeat with remaining 3 sheets, leaving top without margarine..

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.

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