Mushroom Nests

• 4 phyllo pastry sheets
• 2 tablespoons butter, melted
• 1 tablespoon butter
• 1 lb mushroom, finely chopped
• 1 tablespoon light soy sauce
• 1 garlic clove, minced
• 1 pinch nutmeg
• 3 green onions, minced
• 2 tablespoons walnuts, toasted & finely chopped
• 2 tablespoons light mayonnaise
• 1 pinch salt
• 14 teaspoon pepper

1. Mushroom Filling:.
2. In nonstick skillet, melt butter over medium heat; cook mushrooms, soy sauce, garlic and nutmet, stirring, for about 7 minutes or until liquid is absorbed.
3. Stir in onions and walnuts.
4. Blend in mayonnaise.
5. Season with salt and pepper to taste.
6. Place 1 sheet of phyllo pastry on work surface, keeping remaining sheets covered withdamp cloth.
7. Brush with butter.
8. Lay second sheet of phyllo over top; brush with buter.
9. Repeat with remaining sheets.
10. Cut crosswise into fifths and lengthwise in thirds to make 30 squares total.
11. Press each 4-layer square into nonstick 1-inch tart tin or mini muffin pans.
12. Bake in 350 degrees F (180 degrees C) oven for 10 minutes or until golden brown.
13. Spoon filling into nests; bake for about 4 minutes or until filling is hot.
14. Nests may be stored in cool dry place for up to 6 weeks.
15. Garnish with some fresh parsley sprigs, slivers of red pepper and capers, even some grated cheese.

pastry, butter, butter, mushroom, soy sauce, garlic, nutmeg, green onions, walnuts, light mayonnaise, salt, pepper

Taken from www.food.com/recipe/mushroom-nests-158482 (may not work)