Mushroom Wellington Cups

By amt2mf

Ingredients

• 4 tablespoons unsalted butter, plus 4 to 6 tablespoons unsalted butter, melted
• 1 1/4 pounds small cremini or button mushrooms, sliced
• 6 garlic cloves, minced
• 2/3 cup dry white wine
• 2 tablespoons all-purpose flour
• 1/2 cup heavy cream
• Coarse salt and freshly ground pepper
• 5 sheets (12 by 16 1/2 inches) frozen phyllo dough, thawed
• 2 ounces store-bought pate

Details

Servings 6
Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 375 degrees. Melt 4 tablespoons butter in a large skillet over high heat. Cook mushrooms for 6 minutes. Add garlic. Cook until mushrooms are golden brown, about 1 minute more. Add wine. Cook, stirring and scraping browned bits from bottom of pan with a wooden spoon, until wine evaporates, about 3 minutes. Sprinkle flour over mixture and stir to combine. Add cream. Cook until slightly thickened, about 1 minute. Season with salt and pepper. Let cool for 15 minutes.

Lay 1 phyllo sheet on a work surface (keep remaining phyllo covered with a damp towel). Lightly brush sheet with melted butter. Top with 1 sheet; brush with butter. Repeat with remaining 3 sheets, leaving top unbuttered.

Cut phyllo stack into six 5 1/2-by-6-inch pieces. Nestle each into a cup of a standard muffin tin. Spoon 2 heaping tablespoons mushroom mixture into each. Bake until golden, 14 to 16 minutes. Top each cup with a bit of pate before serving.