Yield - 50 to 60 Hors d'oeuvres
2 CUPS DRY WHITE WINE
1/4 LB BUTTER
1/2 LB FRESH MUSHROOMS (Minced)
1 PINT FRESHLY SHUCKED OYSTERS (Chopped)
1/2 LB FETA CHEESE (Crumbled)
1 TBSP FRESHLY GRATED PARMESAN CHEESE
1/2 BUNCH SHALLOTS (Chopped fine)
1 PACK FROZEN FILLO LEAVES
1/4 CUP BUTTER (Melted)
In a 12" cast iron skillet reduce wine by one half. Add butter and mushrooms, saute until most of the water is evaporated from the mushrooms (about 15 minutes) add the oysters and sauté for an additional 2-3 minutes. Do not over cook the oysters, remove from heat once the oyster edges begin to curl. Allow the stuffing to cool for 5 minutes, add the cheeses and shallots. Mix well.
Take one of the fillo leafs and lay flat on a cutting board, use a paint brush and lightly coat one side of the fillo with butter. Use a large chefs knife and cut the leaf into 2 inch strips. Apply about 1 tsp. of stuffing to one end of the cut strip. Fold the strip in a triangular fashion. (As you would a flag.) This will cause the stuffing to be surrounded by several layers of fillo dough and butter.
Place the triangle on a baking sheet that is covered with parchment paper. Freeze.
Preheat oven to 350F. Bake until golden brown. (15- 20 minutes)
If oysters are not available or if a different flavor is desired try using salmon, shrimp or crabmeat as the seafood stuffing.
Arrange the triangles on a preheated serving tray. Remember that the stuffing is very hot and allow the triangles to cool for a couple of minutes before serving.
Chef's Notes: None at this time.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.