Growing Chefs! Ontario Phyllo Tartlets with Mushroom Bruschetta

Phyllo Tartlets with Mushroom Bruschetta

When it comes to mushrooms to put into this bruschetta, the more the merrier! Try different varieties to add more depth of flavour and texture. Sherry vinegar is a little tricky to find, but imparts a beautiful flavour on the mushrooms.
Serves 8 to 10
3 sheets phyllo pastry1/4 cup butter, plus 1/2 cup for melting1 pound mixed mushrooms, finely chopped2 cloves garlic, finely minced1 1/2 tablespoons thyme, chopped1 shallot, finely diced1/4 cup sherry vinegar2 teaspoons all purpose flour Pepper to taste Salt to taste
Measuring spoonsMeasuring cupsMixing bowls of various sizesLarge frying panWooden spoonRaspCutting boardChef's knifeTasting spoonsPastry brushBaking sheetParchment paperMini muffin tinPizza wheelSmall potDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Clean and finely chop mushrooms.

Using a rasp, finely mince the garlic.

Remove the thyme leaves from the stem, and finely chop the leaves.

Finely dice the shallot.

Measure out the butter, sherry vinegar and flour.

Melt ½ cup butter over medium heat in a small pot.

Get Cooking!

Preheat the oven to 350°F.

To make the phyllo tarts, lay a piece of phyllo on the cutting board, and brush it well with melted butter. Add another piece of phyllo on top, and again brush well with more butter. Add one more piece of phyllo on top. Cut the phyllo into squared, about 2inches x 2 inches.

Gently press each phyllo square into a muffin tin and cook for 6 – 7 minutes until tartlets are golden brown.

Heat saucepan over medium high heat. Add butter, and when melted add shallots into the pan.

Cook shallots about 1 minute until starting to turn translucent, and add mushrooms. Cook the mushrooms for about 5 minutes until they are all softened and have released liquid.

Add the garlic, thyme and flour and cook for about 1 more minute. Add the sherry vinegar to deglaze. Season with pepper and salt to taste. Let reduce until the vinegar is coating the mushrooms and not much if any liquid is left.

Let the bruschetta cool slightly and serve in phyllo cups.