Chanterelle Phyllo Cup Appetizers

Try this tasty appetizer for party or a potluck!

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White Chanterelles. Photo by Katherine Elvin

Appetizer/Salad

About 30 minutes

20 to 40 cups, depending on sheet size

Ingredients

1 pkg. phyllo dough, thawed

1⁄2 C Butter, melted, skimmed and warm

1⁄2 lb. Brie Cheese, cut into small squares, max 1”x 1”

Remaining clarified butter from making the phyllo cups

1 lb. chanterelle mushrooms, cleaned, small dice (1/4” cubed)

1⁄2 C White wine, dry

1 Tbl. Honey

Salt and white pepper to taste

6 sprigs of thyme, leaves picked

1⁄2 C hazelnuts, lightly toasted and chopped

Lay a single sheet of phyllo on a clean work surface, and brush to completely coat with clarified butter.
Immediately add a second sheet and brush with butter; repeat for a third sheet (to create a 3-sheet stack).
Repeat the above steps to create a second three-sheet stack.
Using a cookie cutter, cut 3.5” circles out of each stack of dough, trying to waste as little as possible.
Gently press each circle into a small muffin tin, not ripping them.
Bake at 350° until light golden brown, about 2-4 minutes, but check often to catch them early and prevent burning.
Remove from oven and allow to cool.

Heat clarified butter in a sauté pan until quite hot and add enough chanterelles to create a single layer in the pan (do not overcrowd!). They should sizzle and release their liquid to steam almost immediately. Do not burn. (Chanterelles will turn an unattractive brown if cooked too long. )
Add 1⁄4 cup of the wine and thyme leaves.
Repeat as needed, as preparing chanterelles this way can take several batches. The idea is to fry the chanterelle pieces with heat and quickly, leaving much space in the pan to allow for this.
After the final batch, add all mushrooms back into the pan, and add the remaining 1⁄4 cup of wine (or all of it if you skipped step 2), and cook it down quickly, tossing in salt and pepper to season.