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Mushroom Phyllo Cups

Necessities foster creativity. Ever doubt that? Many nights, I come up with new dishes not because I am creative or adventurous but because of the limited and uncoordinated selections I have in the fridge. These "creations" do not always work out. But as Skinner once said, "the real mistake is to stop trying". I gladly take on my challenges.

My challenge came again last weekend. I promised to bring a vegetarian hors d'oeuvres to a pot luck. Needless to say, I did not prepare ahead of time. The accidental dish was very easy to make and came out to be wonderful. Even my carnivore friends had seconds. I thought I would share it with you. It will make a very good snack for the Super Bowl Party. Go Seahawks.


2 tbsp canola oil 1 tbsp sesame seed oil 1/2 onion 2 garlic gloves 2 medium size carrots, about 8 oz 3 sunchokes, about 4 oz 3.5 oz preserved radish 3 portobello mushrooms 1 tbsp vegetarian oyster sauce Salt and pepper to taste

Phyllo cup packages


Preheat oven according to the instruction of the phyllo cup package.

Mince onion, garlic, sunchokes, and preserved radish in a food processor and set aside.

Mince portobello in a food processor.

Heat 1 tbsp of canola oil in a skillet over medium heat.

Add onion mixture with a pinch of salt till tender, about 5 minutes.

Remove and set aside.

Heat remaining canola oil and sesame seed oil over medium heat.

Add portobello and oyster sauce.

Cook till tender and liquid is reduced.

Stir in the onion mixture.

Fill the phyllo cups and bake according to the package instruction.

Make about 50 mini phyllo cups.


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