Sunday, May 11, 2008

WHB - Greek Mushroom Filo Cups

Musky, woodsy, just enough crunch - they didn't last
beyond a late-afternoon apéritif. Meze supreme.

Simple, button mushrooms, waiting to be transformed.

There isn't enough thyme in the world.

Greek Coriander Mushrooms - From The Book of Greek Cooking by Lesley Mackley, Page 27


1/2 pound mushrooms,white button or portobello, quickly washed, then chopped moderately fine
1 generous teaspoon coriander seed, lightly crushed in a mortar and pestle
3 tablespoons olive oil
2 cloves garlic, smashed
1 tablespoon lemon juice
2 fresh thyme sprigs
4 tablespoons dry white wine
Salt and pepper to taste
Curly parsley to garnish

1 12-count package frozen filo cups


In a large skillet, heat olive oil over medium-high heat. Add garlic and thyme. Cook until gently frizzled, then add lemon juice and white wine, quickly following with chopped mushrooms. Cover pan for ten minutes, stirring occasionally. Remove cover, then salt and pepper to taste.

Heat filo cups per package instructions (up to ten minutes in 350 F degree pre-heated oven) on a baking sheet.

If mushrooms are still watery, continue to cook until excess liquid has evaporated. Remove thyme sprigs and garlic cloves. Adjust seasoning if necessary.

Spoon generous teapoons into filo cups. Bake filled cups for 10-15 minutes or until filo cups are lightly browned. Garnish with tiny sprigs of curly parsley. Serve while still warm. Serves 2-3. --

This post is being submitted to Laurie of Mediterranean Cooking in Alaska, hostess of this week's Weekend Herb Blogging, for Kalyn Denny of Kalyn's Kitchen, creator of this very popular food blogging event.

Been There, Done That ~

Chanterelle Mushrooms in Creamy Root Vegetable Pie
Grilled Portobello Mushrooms
Mushroom Ambat Curry

Other People's Eats ~

Cream of Wild Mushroom Soup
Halva Cake with Warm Mushrooms


Lydia (The Perfect Pantry) said...

These little phyllo cups have saved me many times when I couldn't come up with a great appetizer. They make whatever you put in them look more elegant.

Simona said...

As an answer to your question, I recently planted specimen number 4 of thyme, just to be on the safe side. Your cups look perfectly delicious.

Elly said...

Beautiful! And, no doubt, incredibly delicious.

Lucy said...

That first shot takes my breath away.

Have been saying it a lot about your work, of late, but those little 'shroom cups are delightful.

A stunning combination. Easy, too.

glamah16 said...

I wish I was your guest at this cocktail party/gathering. Just lovely photos and I would have gobbled them all up.

Ricki said...

These look amazing! My mouth is watering. And I'm sure they'd be equally good with a little pastry cup instead of filo.

noobcook said...

omg, this looks so adorable!!! I want I want I want! hee hee

Swati: Sugarcraft India said...

Breathtaking shots Susan.. and incredibly delicious!!

eliza said...

i know i won't eat just one if i were invited! :)

ostwestwind said...

They look so cute and absolutely delicious!
Ulrike from Küchenlatein

myfrenchkitchen said...

Your phyllo cups look SO delicious, not too mention how beautiful they are1

Asha said...

Beauties!! Mushrooms and Thyme, I can imagine the aroma!
Nothing beats fresh herbs, dried herbs are a sorry excuse!:D

Jyothsna said...

Looks picture perfect!

Kalyn said...

What a spectacular appetizer. They sound delicious. I think thyme and mushrooms are meant to be together. I love thyme!

sra said...

I envy that you can get readymade pastry shells there - must be such time-savers! And those mushrooms look just perfect.

katiez said...

They look gorgeous - and sound yummy.
Now, about those phyllo cups... I wonder if I can make them with little tartlet pans...

Suganya said...

Filo cups are such a time saver. Fill 'em with mushrooms, beans or salsa; appetizers are taken care of. Fill 'em with whipped cream and fruits; desserts taken care of too. Very pretty.

Katy said...

phenomenal -- those look awesome. i love everything in them, but i bet i would like the combination even more!

farida said...

this sounds and looks like it could be a great party pleaser. lovely recipe!

Nanditha Prabhu said...

wow!your shots are lovely.. i am sure your recipe was lovelier:)

Lisa said...

Oh! Mushrooms and filo! Name your price.

maybelles parents said...

great and looks easy. thanks.

Lori Lynn said...

I am intrigued by the dotted background on the raw mushrooms shot. Very Cool!

Ranjani said...

I just came across your blog, and I am loving it!
All your posts are beautifully written, and the pictures are fabulous:)

mimi said...

these look absolutely delish! love the seasoning idea of coriander and thyme for the mushrooms.

Susan said...

Lydia – I knew I wanted to make the mushrooms, but didn’t want the work of a short crust. The phyllo cups were just right.
Thanks, Simona. I’ll bet your garden is just *this* side of becoming lush for the season.
Thanks, Elly! They really were “incredibly delicious.” Welcome! Good to see you.
Lucy – TA. And they taste even better than they look. They were gone in just about that breath taken! Next time, a double or triple batch is in order.
Thanks, Courtney. I know you would be a fun party girl to have around.
Ricki – Thanks. They would be good w/ tart crust, but I was going for quick and light. Besides, my mini tart tins are rusting. ; {
Thanks, Wiffy. I know how you feel. When I see the first photo, I want them all over again. ; )
Swati – Thank you so much!
Hi, Eliza! Like chips, hard to resist. Good to see you.
Ulrike – Thanks! Hope you are well!
Ronell – Thank you. Very good to see you.
Thanks, Asha. Agreed about the herbs, but sometimes dried can be quite potent and convenient – not counting dried cilantro, which is hideous. It tastes and smells nothing like fresh.
Thanks, Jyothsna!
Thank you, Kalyn. You know, these phyllo cups are pretty low in carbs if you can resist eating a score of them.
Thanks, Sra. The only drawback of the readymade, is that they are prepared with oil, so they don’t have that butter-rich flavor. No real complaints, however. ; )
Thanks, Katie. I’m sure they would be excellent with pâte brisée or choux.
Suganya – Thanks. I love little tastes of things. I can make a whole meal of them.
Thanks so much, Katy!
Farida – Thank you. Everyone looked like “Oliver Twist,” wanting more.
Thanks, dear Nanditha.
Lisa – Don’t know what the conversion rate is, but probably 4USD/dozen. ; D
Thanks, Maybelles Parents! Welcome!
Lori Lynn – Thanks. Everyone loves polka dots. They are so upbeat and fun.
Welcome, Ranjani! Thank you for your kind words and visit.

Susan said...

Thanks, Mimi! Welcome! It's good to have you here.

Susan from Food Blogga said...

I love the woodsy flavor of mushrooms with the intensity of thyme. Superb combination of flavors here, Susan, and superb photos.

Richa said...

stunning pics!
Meze supreme, indeed :)
Susan, I mean't to ask u earlier, any middle eastern eateries u would recommend in NY/NJ area? where they serve Meze & their amazing dips, sweets etc? thanks

michelle @ TNS said...

people always make such great stuff for WHB! you have exulted the humble button mushroom to its rightful place in the foodiverse.

aforkfulofspaghetti said...

Perfect one-bite food. Except I'd need more than one, obviously. ;)

Dhanggit said...

i agree, there is never enough thyme in the world :-)love the way you you use your filo.;very creative..i must admit i always use filo but never this shape..they look worth trying :-) yummy

ps, i would love to open a pandora box if what's inside is your mango curry have a great weekend Susan


hetal said...

This is my first time on ur blog,u have a lovely blog and these phyllo cups looks yummy.would love to see u on my blog..

Patricia Scarpin said...

Those are so pretty and delicate, Susan! I have never tried working with filo pastry.

Hillary said...

I love this idea of filo cups! This looks like such a great appetizer.

KC said...

Those filo cups look absolutely delicious. And your pictures ... wow!

vegeyum said...

Mushrooms in little pastry bowls. What a wonderful idea. Good mushrooms here are so expensive that I don't cook with them often. Note to self: must do more with mushrooms. I love your photos.

Lisa said...

Well aren't those just sensational? And fuss-free, too. And what a wonderful photo. I must try these nibblets.

Sunshinemom said...

Will browse through the recipes when time permits. For now I am just eating with my eyes. Great photographs and yummy recipes to go with it. You are definitely on my list of regulars!

semra mutfakta said...


TBC said...

I love the new look of this space, Susan! It's been a while since I came here.

The mushroom cups look fabulous! I've only used filo cups for desserts before. The pics are simply gorgeous.

Astra Libris said...

Oh my goodness, they're gorgeous!! Positively stunning! Truly food art!

Susan said...

Thanks, Susan. All the flavors and textures really jived in this one.
Richa -- Thank you, dear! You should have my restaurant suggestions in your email Inbox. ; )
Hey, Michelle. Thanks! Button mushrooms have nothing to be ashamed of.
Hi, Helen. Oh, yes, you must have more than one! Thanks!
Hilda – Thanks, dear girl. Knew you would love the pun. The cups would be very easy to make in mini muffin tins using sheet phyllo. And that mango curry was worth all the work it took to organize my spices. ; )
Welcome, Hetal! Thank you very much. I would love to visit your blog, but I do not see it in your Blogger profile. ; {
Thanks, Patricia. Good to see you!
Welcome, Hillary! Thank you. They really were quite tasty and quick. Glad to see you.
Hi, KC! Thank you very much! Welcome!
Vegeyum – Thanks always. We have some fairly local mushroom farms here that keep the prices down. Of course, I’m not talking about truffles. ; )
Lisa – Thanks! Do try them. I think you will be hooked.
Welcome, SunshineMom! Thank you so much for your kind words. Good to see you!
Hi, Semra! Welcome! Thank you!
TBC – Thanks! I just changed the design two days ago. I remember your phyllo sweets. I had them in mind when I was thinking out a savory.
Astra – BIG thanks!