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Appetizer: Sausage & Mushroom Phyllo Twists

Source of Recipe

www.ichef.com


List of Ingredients

1/2 pound pork sausage, crumbled
1 small minced onion
1 clove garlic, minced
1 tablespoon unsalted butter
1/2 pound finely chopped mushroom
1/2 teaspoon ground cumin
1 pinch allspice
1/2 teaspoon dried crumbled mint
1/4 cup minced parsley leaves (fresh)
2 ounces softened cream cheese
16 sheets phyllo dough
1/4 cup clarified butter
2 tablespoons fine fresh bread crumbs


Recipe

For phyllo dough, stack between two sheets of wax paper and cover with damp dish towel. In a large skillet cook the sausage meat over moderately high heat, stirring and breaking up any larger pieces, until it is cooked through and browned. Transfer meat to a fine sieve, and drain. In the skillet, cook the onion and the garlic in the unsalted butter over moderately low heat until the onion is softened. Add the mushrooms, and cook the mixture over moderate heat, stirring until the liquid the mushrooms give off evaporates. Add the cumin, allspice and the mint and cook the mixture, stirring, for 2 minutes.

Transfer the mixture to a bowl, add the sausage meat, the parsley, cream cheese, and salt and pepper to taste, and combine the mixture well. Working quickly to keep the phyllo from drying out, put 1 sheet of phyllo on a work surface, brush lightly with some of the clarified butter, and sprinkle with 1 tablespoon of the bread crumbs. Lay another sheet of phyllo on top of the first sheet and brush lightly with some of the remaining clarified butter.

Cut the sheets into thirds lengthwise and into quarters crosswise to form 12 squares. Put a rounded teaspoon of the filling in each square, gather the corners of the phyllo over the filling, and twist the phyllo gently to seal it. Continue to make hors d'oeuvres in the same manner with the remaining phyllo, butter, crumbs and filling. Bake the sausage and mushroom phyllo twists in jelly-roll pans in a preheated oven at 400ºF for 10-12 minutes,or until phyllo is golden brown. Serves 6.