Mushroom Pate in Phyllo Pastry Baskets
Elegant and irresistibly savory, these Mushroom Pâté in Phyllo Pastry Baskets are the perfect bite-sized appetizers for any occasion. Featuring crisp, golden phyllo baskets filled with a creamy, flavor-packed mushroom pâté made with sautéed mushrooms, shallots, garlic, and a hint of white wine, this recipe strikes the perfect balance between rustic and gourmet. The infusion of fresh thyme and parsley adds an aromatic touch, while cream cheese lends a velvety texture to the pâté. These make-ahead-friendly treats are not only visually stunning but also bursting with umami flavor, making them a hit at parties, holiday gatherings, or any sophisticated soirée. Ready in under an hour and boasting a satisfyingly crunchy and creamy contrast, these phyllo baskets will have guests reaching for seconds!
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Recipe Information
Ingredients
- 6 sheets Phyllo dough sheets
- 120 grams Butter
- 1 tablespoon Olive oil
- 2 medium Shallots, finely chopped
- 2 cloves Garlic cloves, minced
- 400 grams Mushrooms (such as cremini or button), finely chopped
- 1 teaspoon Fresh thyme leaves
- 60 milliliters Dry white wine
- 120 grams Cream cheese, softened
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley, finely chopped
Instructions
Preheat your oven to 180°C (350°F).
Melt the butter in a small saucepan and keep it warm.
On a clean surface, lay out one sheet of phyllo dough. Brush lightly with melted butter, then lay another sheet on top. Brush with more butter and repeat until you have 3 stacked sheets.
Using a sharp knife or pizza cutter, cut the phyllo stack into 12 equal squares.
Take one square and press it gently into a cavity of a muffin tin to form a basket shape. Repeat with the remaining squares and phyllo stacks.
Bake the phyllo baskets in the preheated oven for 10 minutes, or until golden and crisp. Remove and cool completely in the tin.
To make the mushroom pate, heat the olive oil in a large pan over medium heat.
Add the shallots and cook for 2-3 minutes until soft. Add the garlic and cook for another minute.
Stir in the mushrooms and thyme, and cook until the mushrooms release their moisture and begin to brown, about 8-10 minutes.
Pour in the white wine and cook until mostly evaporated, about 2-3 minutes.
Remove the pan from the heat and let the mixture cool for 5 minutes.
Transfer the mushroom mixture to a food processor. Add the cream cheese, salt, and black pepper, and blend until smooth.
Spoon or pipe the mushroom pate into the cooled phyllo baskets. Garnish each with a sprinkle of chopped parsley.
Serve immediately, or store in the refrigerator for up to 4 hours before serving.
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 82.6 g | 413% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 18.3 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 206 mg | 16% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
