Oyster Mushroom and Gruyere tarts INGREDIENTS: makes about 20 + depending
7 large oyster mushrooms - medium to fine chop (you can also use a medley)
4 cloves of garlic - fine chop
3 sprigs of thyme - pull leaves off
splash red wine
splash veggie stock
nutmeg - less then a tsp
butter - 1 tbs + another hunk for melting
olive oil - tbs + another hunk for melting
gruyere cheese - enough for each bite
phyllo pastry - keep in freezer until ready to use - de-thaw overnight in the fridge.
PREP: Sautee chopped garlic in olive oil on medium heat, add mushrooms and cook down until they become dry, add hard butter and continue cooking until dissolved. Add splash or brandy or wine (red or white) and splash of chicken stock - just enough to keep the mushrooms wet. Add thyme at the very end, and do not cook it more then one minute. If too much liquids are added sprinkle a little flour on the mixture to thicken the gravy. These should not be too wet when wrapped in the dough. Cooking time about 7- 10 minutes. Remove from heat, and chill, can sit over night, but must come to room temp before baking as well as the cheese.
PRE HEAT: 350 degrees on the oven.
PREP: Unwrap phyllo, with plastic wrap under and over pile, also place a damp cloth over the phyllo because it dries out quickly. Have a bowl or olive oil and melted butter ready to brush the phyllo before floding. Only take out one or two sheets at a time and brush them immediately with oil. Do this with 3-4 sheets for each. Cut phyllo in to 4 inch squares or so - these will make bite size tarts. Place dollop of mushroom mixture in the middle of the phyllo place thin piece of gruyere on top. Fold the corners of the phyllo and gather them at the top, pressing them so they stay together. brush with butter and bake until golden.