Recipe: Filo mushroom cups

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  • filo pastry
  • 200g exotic or wild mushrooms
  • 1 medium onion finely chopped
  • 2 garlic cloves crushed
  • 1 tsp finely chopped thyme leaves
  • knob of butter
  • 1 tsp light olive oil
  • 1 tsp truffle oil
  • 40g medium dry sherry or white wine
  • 100g double cream
  • 2 tbsp melted butter for the fiol pastry
  • 80g butternut squash in 1/2cm dice


    For the filling

    • Roast the butternut squash pieces in a litle oil at 190c until golden and soft, about 10-15 minutes.
    • Heat the olive oil in a frying pan and cook the mushrooms over a high heat until well coloured and the water evaporated
    • Remove from pan and add butter and saute the onions over a low heat for 2-3 mins or until translucent.
    • Add the garlic and thyme and cook for further 2 mins.
    • Add the mushrooms back in, turn up the heat and then add the sherry, cook until evaporated.
    • Add the cream and season well, reduce heat and cook until thickened.
    • Finish with the truffle oil and leavbe to cool.

    For the filo cups

    • Take a sheet of filo and cut into squares of 8cm.
    • Brush with melted butter and place one square on top of another at an angle to form a star shape. Repeat.
    • Brush the mini muffin tin with melted butter and push each star into a cup, scrunching the sides to from a cup.


    • Place a tsp of mixture into each cup and bake at 180c for 10-12 mins or golden.


    This template modified by (c) Adrian Teakdesk.