Go Back
Red Wine Braised Mushroom and Gruyère Phyllo Cups
Print Recipe Pin Recipe
Course Appetizer
Cuisine French
Servings 4 people

Equipment

  • Large skillet
  • Baking sheet
  • Oven

Ingredients
  

  • 12 pre-made phyllo cups
  • 10 ounces cremini mushrooms, sliced
  • ¾ cup dry red wine
  • 1 cup shredded Gruyère cheese
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste

Instructions
 

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Arrange the phyllo cups on the sheet.
  • Melt the butter in a large skillet over medium heat. Add the shallot and garlic. Cook for 2 minutes until softened.
  • Add the mushrooms to the skillet. Season with salt and pepper. Cook for 5 to 6 minutes until the mushrooms release their liquid and start to brown.
  • Pour in the red wine. Bring to a simmer and cook for 8 to 10 minutes until most of the liquid has reduced and the mushrooms look glossy.
  • Stir in the thyme leaves. Remove the skillet from the heat.
  • Spoon the mushroom mixture evenly into the phyllo cups. Top each cup with a generous pinch of shredded Gruyère.
  • Bake for 8 to 10 minutes until the cheese melts and the edges of the cups turn golden.

Notes

Use a dry red wine you would drink so the flavor stays balanced after reduction. If the mushrooms release too much liquid during cooking, let it evaporate fully before filling the cups to keep the pastry crisp. The mushroom mixture can be made a day ahead and stored in the fridge, then warmed slightly before assembling and baking.
Course: Appetizer
Cuisine: French
Equipment: Large skillet, Baking sheet, Oven