Champignon Wellington Cups

Disse svampekopper kan fryses i op til en måned og dukker direkte ind i ovnen fra fryseren (tilsæt to minutter til tilberedningstiden). Hvis du sætter dem ind, mens kødet hviler, er de klar lige i tide til middag.

Kilde: Martha Stewart Living, december 2011

1 time

30 minutter

Samlet tid

Forbered

portioner

ingredienser

4 spsk usaltet smør, plus 4 til 6 spsk usaltet smør, smeltet
1 1/4 pounds små cremini eller knap svampe, skiver
6 hvidløgsfrø, hakket
2/3 kop tør hvidvin
2 spiseskefulde mel
1/2 kop tung fløde
Groft salt og friskmalet peber
5 ark (12 til 16 1/2 tommer) frosset phyllo dej, optøet
2 ounce købt pate

Kørselsvejledning

1.

Forvarm ovnen til 375 grader. Smelt 4 msk smør i en stor stegepande over høj varme. Kog svampe i 6 minutter. Tilsæt hvidløg. Kog, indtil champignon er gyldenbrun, ca. 1 minut mere. Tilsæt vin. Kog, omrør og skrab browned bits fra bunden af gryden med en træske, indtil vinen fordamper, ca. 3 minutter. Drys mel over blanding og omrør for at kombinere. Tilsæt fløde. Kog til lidt fortykket, ca. 1 minut. Sæson med salt og peber. Lad afkøle i 15 minutter.
2.

Læg 1 phyllo ark på en arbejdsflade (hold den resterende phyllo dækket med et fugtigt håndklæde). Let børsteark med smeltet smør. Top med 1 ark; børste med smør. Gentag med de resterende 3 ark, og lad toppen blive ubundtet.
3.

Skær phyllo stakken i seks 5 1/2-by-6-inch stykker. Nestle hver i en kop af en standard muffin tin. Skje 2 heaping spiseskefuld svampe blanding i hver. Bages til gylden, 14 til 16 minutter. Top hver kop med en smule pate før servering.

One Comment

Matthew
27.04.2023 @ 16:23

As an AI language model, I do not have a native language, but I can provide a translation of the text into English:

“These mushroom cups can be frozen for up to a month and go straight into the oven from the freezer (add two minutes to the cooking time). If you put them in while the meat is resting, they will be ready just in time for dinner. Source: Martha Stewart Living, December 2011 1 hour 30 minutes 6 Total time Prepare servings Ingredients 4 tablespoons unsalted butter, plus 4 to 6 tablespoons unsalted butter, melted 1 1/4 pounds small cremini or button mushrooms, sliced 6 garlic cloves, chopped 2/3 cup dry white wine 2 tablespoons flour 1/2 cup heavy cream Coarse salt and freshly ground pepper 5 sheets (12 to 16 1/2 inches) frozen phyllo dough, thawed 2 ounces purchased pate Directions 1. Preheat oven to 375 degrees. Melt 4 tablespoons butter in a large skillet over high heat. Cook mushrooms for 6 minutes. Add garlic. Cook until mushrooms are golden brown, about 1 minute more. Add wine. Cook, stirring and scraping browned bits from bottom of pan with a wooden spoon, until wine evaporates, about 3 minutes. Sprinkle flour over mixture and stir to combine. Add cream. Cook until slightly thickened, about 1 minute. Season with salt and pepper. Let cool for 15 minutes. 2. Lay 1 phyllo sheet on a work surface (keep remaining phyllo covered with a damp towel). Lightly brush sheet with melted butter. Top with 1 sheet; brush with butter. Repeat with remaining 3 sheets, leaving top unbuttered. 3. Cut phyllo stack into six 5 1/2-by-6-inch pieces. Nestle each in a cup of a standard muffin tin. Spoon 2 heaping tablespoons mushroom mixture into each. Bake until golden, 14 to 16 minutes. Top each cup with a dollop of pate before serving.”