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Thursday, October 2, 2014

Mushroom, Fennel, and Sausage Phyllo Cups

Because I decided to start entering contests again...

It's been exactly one month since I left my last job and I have yet to start working here.  You would think that this would leave me with endless amounts of free time to devote to cooking and recipe testing, but, no, that's not what's happening.  Part of the problem is that the kitchen in the house I'm staying in is pretty small, with limited counter space.  All of my fun kitchen gadgets are here (Yay!), but they're all packed in boxes in my room, which is downstairs (Boo!), and really, I'm just entirely too lazy to unpack what I need, bring it upstairs, cook what I want, clean off said kitchen gizmo, bring it back downstairs, and re-pack it.  Not gonna happen.

Another part of the problem is a general lack of inspiration.  The website I usually submit recipes to has stopped running contests.  I've been trying to check out other contest sites online and came across Athen's monthly phyllo contest.  I've entered this contest before but never won.  The prizes are less than generous, but, what the heck, it gave me something to do.  The theme was "Fall Flavors."  Mmmk, a little vague, but workable.  I came up with several ideas, but landed on mushrooms and fennel (brilliant combination, I must say).  And then... I ran out of time to put this together before the contest ended.  Son of a...

But whatever.  The flavor is spot on.  You could probably do this without the sausages, and substitute beans instead.  And you don't really need to put the filling in tiny little phyllo cups.  I think it would be good over rice.  Or potatoes.  Or pasta.  Or bread.  Or, well, anything, really.


1 Tbsp non-dairy butter
2 shallots, diced
1 fennel bulb, trimmed and diced
8 oz mushrooms, chopped
2 veg Polish sausage links, diced (I used Tofurkey Kielbasa)
1/4 tsp poultry seasoning
Salt and pepper

2 Tbsp non-dairy butter
2 Tbsp all-purpose flour
1/2 tsp garlic powder
1/2 tsp paprika
1 cup non-dairy milk
Salt and pepper

1-2 packages Athen's phyllo cups, optional (I only had one package of the cups, and had lots of filling left over)

In a large saute pan, heat butter over medium heat.  Add shallots and fennel and cook for about 3 min.  Toss in the mushrooms and cook for another 5 min.  Add sausage and poultry seasoning, stirring to mix well.  Continue to cook over medium heat for 8-10 min, until veggies are soft and sausage is heated through.  Season with salt and pepper. 
In a small saucepan, melt butter over medium heat.  Stir in the flour, garlic powder, and paprika until well combined.  Slowly whisk in the milk.  Increase heat to allow gravy to bubble and thicken, stirring constantly.  Decrease heat and let simmer for a minute or two.  Add salt and pepper, to taste.  Pour gravy over the veggies and stir to coat completely.  Stuff the filling into little baby phyllo cups, or eat straight out of the pan with a fork.  [I may or may not have engaged in both of these methods.] 

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