I often have dinner parties, and it always seems a challenge to come up with something that will thrill a wide cross section of my guests and will not send me to the poor house. I love fois gras and caviar as much a s the next person, but hosting monthly dinner parties keeps some of this out of reach.

I had a party where I made chicken and Portobello mushroom satays and had a bunch of leftover stems. Looking for someway to use them, I created this duxelle stuffed phyllo triangles with watercress pesto. Just grind up your mushroom stems, add some minced onion and shallot, and some goat cheese. Fold them up, bake them off and your good to go.

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Mushroom stuffed phyllo triangles w/ Watercress pesto

Printable version of this Mushroom Phyllo triangles recipe (word doc)

Watercress pesto

Ingredients:

2 cups fresh watercress
1/4 cup freshly grated Romano cheese (or Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Instructions:

1. Combine the basil in with the nuts, pulse a few times more.
2. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on.
3. Stop to scrape down the sides of the food processor with a rubber spatula.
4. Add the grated Romano cheese and pulse again until blended.
5. Add a pinch of salt and freshly ground black pepper to taste.

Duxelle

Ingredients:

1/2 # Mushrooms or Portobello stems

2 tlbs butter

2 tlbs olive oil

2 tlbs onions

1 ea shallot

Salt & Pepper

Instructions:

1.      Chop the onions and shallots.

2.      Wipe the mushrooms with a damp paper towel, and then grind them up.

3.      Sweat the onions and shallots in olive oil and butter. Add the mushrooms. Cook, frequently stirring until all moisture has dissipated.

4.      Season with salt and pepper and reserve.

Goat cheese (cherve)

Once the duxelle has cooled, fold small chunks of the cheese into the mixture.

Alternatively you can place a small dollop of the cheese on top of the warm triangle.

To build:

1. Place a small bowl of egg wash next to your cutting board.
2. Cut phyllo into squares.
3. Place a small dollop of the duxelle mixture in the center of the square.
4. Egg wash the edges and fold over.
5. Bake at 350 until lightly browned.
6. Remove and cool slightly before serving.

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