Monday, December 31, 2012

Creamy Mushroom and Goat Cheese Tarts

I hesitate to refer to it as a New Year's resolution, but I do intend to be better about two things...starting now.
  1. eating better
  2. throwing away far less food
A menu, once-weekly grocery shop, and a renewed committment to bring left overs for lunch each day will help with the second.

Being just a little thoughtful about that menu and shopping list will help immensely with the first.

So, I bought the latest edition of Cooking Light magazine. I found a number of recipes I was interested in trying, and made this appetizer for dinner with Brian's parents a few nights ago. If only all "light" recipes tasted this good.



Ingredients:
  • 2 Tbsp. extra virgin olive oil
  • 1/2 C chopped shallots (about 2 large)
  • 2 Tbsp. chopped fresh sage
  • 1/2 tsp. kosher salt, divided
  • 1/4 tsp. freshly ground black pepper
  • 1 lb. mushrooms (such as portobello, oyster, shitake, etc.)
  • 3 cloves garlic, minced
  • 1/3 C dry white wine
  • 1 tsp. lower sodium soy sauce
  • 3 Tbsp. light sour cream
  • 3 Tbsp. fat free half and half
  • 2 oz. goat cheese
  • 2 boxes (30 cups) Athens mini filo cups
  • 2 Tbsp. chopped fresh chives
Method:
  1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat.
  2. Add shallots, and sauté 1 minute.
  3. Add sage, 1/4 teaspoon salt, pepper, and mushrooms; sauté 4 minutes.
  4. Add garlic, and sauté until mushrooms are lightly browned and liquid almost evaporates (about 5 minutes).
  5. Stir in sherry and soy sauce; cook for 30 seconds or until liquid almost evaporates.
  6. Remove skillet from  heat.
  7. Stir in the remaining 1/4 teaspoon salt, sour cream, half-and-half, and goat cheese.
  8. Spoon about 2 teaspoons mushroom mixture into each phyllo shell.
  9. Garnish with fresh chives.

Source: Cooking Light

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