Mousse Royale in Phyllo Triangles
with Mousse Royale au Sauternes - Goose Liver Mousse with Sauternes Wine
Ingredients:
1 cup finely minced Crimini or Button mushrooms (about 4 mushrooms)2 tablespoons butter
4 pounds Mousse Royale
2 tablespoons Cognac
1 cup pistachio nuts, minced medium fine
2 tablespoons minced chives
3-4 packages phyllo pastry
1 pound butter
2/3 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
Directions:
- Melt 2 tbsp. butter in medium saucepan until start to bubble. Add minced mushrooms. Stir and cook until liquid remains. Add Cognac and reduce completely. Set aside and cool.
- In mixing bowl add Mousse Royale, chives and pistachio nuts and blend well. Add the mushrooms, salt and pepper and mix all the ingredients.
- Clarify remaining butter and combine with olive oil.
- Cut phyllo dough into strips, measuring approximately 2-1/2" x 2-1/2". Add 1 tbsp. of filling to corner of pastry, fold to form triangle. Then fold again to form a smaller triangle. Brush butter mix on pastry.
- Bake at 350 degrees for 10-12 minutes, until golden in color.
Note: This recipe will work with any of our rich Mousses.
Servings:
Adjust amount of ingredients to fit size of party.
