Ingredients
2Tbs.garlic; 2Tbs.butter; 2Tbs.shallots
minced; 3Tbs.tarragon
fresh
chopped; 1/2lb.ea.portobella
shitake
button mushrooms
duxelle chop in a food processor; 1/4 cup Sambuca
white; 2 Tbs. parsley
fresh
chopped; 2 oz. fresh toasted bread crumbs; to taste
s+p; as needed butter
clarified; as needed Phyllo douh sheets; as needed
white cream sauce.
Preparation
Saute the garlic and shallots in the butter.Add the mushrooms and saute until tender.Mix in the herbs,Sambuca,and bread crumbs and saute until almost dry(to a sec).Season to taste with salt and pepper.Cool to room temperature.Layer Phyllo sheets 4 thick with clarified butter between each sheet.Cut into sixths and place a 3 Tbs. ball of the mushroom mixture on ea. piece in the center.Bring the corners on the Phyllo to the center and crimp so they stay sealed.Brush with clarified butter and place on a cookie sheet.Bake at 375 for 10-12 minutes or until golden brown. Plate 2/order with white cream sauce as a base
