Mushroom Phyllo/Puff Pastry Appetizers

• 1 package phyllo pastry or puff pastry
• 1 package sliced Mushrooms
• 2 Shitake mushrooms
• 1 Med-Large Onion chopped fine
• 2 Tablespoons Garlic oil (or, press garlic into 2 Tablespoons of oil and a pinch of salt, and let sit for a few hours) If you have garlic oil, ensure you add 2 cloves of chopped garlic (alternately you can just dice 4 cloves of garlic and omit the garlic oil)
• 2-3 Tablespoons of butter
• 1 egg
• 1-2 Tablespoons of Thyme
• Salt & Pepper to taste (please taste before filling pastry)
• 2-3 Tablespoons of cream cheese
• 1/4 cup heavy cream (35%)

1. -Chop onions and fry in pan with butter and garlic oil (or just 4 garlic cloves). Cook onions until caramelized.
2. -When softened add chopped mushrooms.
3. -Wait until a lot of the water from the mushrooms is released before adding cream, cream cheese, salt, pepper, and thyme. Make sure you taste your mixture to ensure proper seasoning.
4. -Set mixture aside.
5. -Open thawed but cold phyllo pastry or puff pastry.
6. -For puff pastry, cut into 16 squares. Fill square with small amount of filling and seal edges. Brush top with egg wash (egg and water mixture).
7. -For Phyllo use two sheets, cut them in four strips. Fill with a small amount of filling and then fold them on an angle to form a triangle, over and over (flag fold). Brush with melted butter.
8. -Bake phyllo or puff pastry as directed on package ( for best baking results, bake on parchment paper)

phyllo pastry, mushrooms, shitake mushrooms, onion, garlic oil, butter, egg, thyme, salt, cream cheese, ubc

Taken from www.epicurious.com/recipes/member/views/mushroom-phyllo-puff-pastry-appetizers-51648001 (may not work)