4 Phyllo pastry sheets
2 tb Butter, melted
——————————MUSHROOM FILLING—————————— 1 tb Butter
1 lb Mushrooms, finely chopped
1 tb Light soy sauce
1 Garlic clove, minced
1 pn Nutmeg
3 Green onions, minced
2 tb Toasted walnuts, fine chop
2 tb Light mayonnaise
1 pn Salt
1/4 ts Pepper
Mushroom Filling: In nonstick skillet, melt butter over medium heat; cook mushrooms, soy sauce, garlic and nutmet, stirring, for about 7 minutes or until liquid is absorbed. Stir in onions and walnuts. Blend in mayonnaise. Season with salt and pepper to taste. Place 1 sheet of phyllo pastry on work surface, keeping remaining sheets covered withdamp cloth. Brush with butter. Lay second sheet of phyllo over top; brush with buter. Repeat with remaining sheets. Cut crosswise into fifths and lengthwise in thirds to make 30 squares total. Press each 4-layer square into nonstick 1-inch tart tin. Bake in 350F 180C oven for 10 minutes or until golden brown. Spoon filling into
nests; bake for about 4 minutes or until filling is hot. Nests may be stored in cool dry place for up to 6 weeks. Garnish with some fresh parsley sprigs, slivers of red pepper and capers. Source: Canadian Living magazine – Nov 95 author: Kay Spicer [-=PAM=-]