In my continuing effort to live like Martha Stewart (i.e. have a perfect home, raise the perfect kids and be the envy of all I know),
I bring you the extraordinary Chef Gina Roberts!
Back for a second time to share another culinary delight!
First decide if you’re making Phyllo cups for 30 or flatbreads for a crowd. Double the recipe for a crowd.
Preheat oven to 350.
2 tbsp. butter
1 tbsp. olive oil
1-2 cloves garlic, minced
1/2 onion, chopped
1 small box white mushrooms, minced (if doing flatbreads, can be thinly sliced, as can the onions)
1-3 tbsp. sherry
1/3 cup sour cream or heavy cream
1 tbsp. chopped fresh parsley
salt/pepper to taste
1-2 tsp. dried thyme
1-2 oz. grated Parmesan
Heat butter and oil in skillet, when bubbling, add onion and mushrooms and saute over medium heat till starting to brown. Add garlic. When contents begin to dry and brown, add sherry and cook off. Then lower heat, add cream and thyme, reduce till thickened. Remove from heat and stir in cheese. Spoon into cups (on baking sheet) or top flatbread. Heat till warmed throughout or flatbread is beginning to bubble. Cut and serve.
Enjoy!
