Blog | Weekly Specials

Mushroom Wellingtons

  • 4 Tbsp butter + 4-6 Tbsp butter, melted
  • 1-1/4 lb crimini or button mushrooms, sliced
  • 6 garlic cloves, minced
  • 2/3 cup dry white wine
  • 2 Tbsp all-purpose flour
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 5 sheets frozen phyllo dough, thawed

Preheat oven to 375˚. Melt 4 Tbsp of butter in a large skill over high heat. Add mushrooms and cook for 6 minutes. Add garlic and cook until golden brown (about another minute). Add wine and cook, stirring continuously until wine evaporates. Sprinkle flour onto mixture and stir. Add cream and cook until
slightly thickened. Season with salt and pepper. Let cool for 15 minutes.

Lay 1 sheet of phyllo on a clean work surface. Brush with melted butter
and top with another phyllo sheet. Repeat with remaining 3 sheets.

Cut phyllo layers into size equal rectangles. Form each into a cup of a muffin tin. Distribute mushroom mixture into the six phyllo cups. Bake until golden brown, about 15 minutes.

Photography by Katheryn Moran Photography
Shot on location at Anderson Acres, Bellingham, WA
Table rental by Rustic Events Rentals, Sedro Woolley, WA

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