Wednesday, May 7, 2008
Bite with Belkys: Mushroom Phyllo Triangle
Chances are you've seen super yachts cruising through South Florida. Have you ever wondered who's on it or even what's cooking? We're going to take you inside the hottest yachts all month long. Seven's Belkys Nerey joins us in Bite with Belkys.
The Chef: Todd Adkins from yacht Adriana
The Dish: Mushroom Phyllo Triangle
1/4 cup of baby portobello mushrooms, chopped
1/4 cup of oyster mushrooms, chopped
1/4 cup of shiitake mushrooms, chopped
1/4 cup of cremini mushrooms, chopped
1 tbs. of extra virgin olive oil
1 tbs. of roasted garlic, minced
1 tbs. of white wine
2 cups of fresh baby spinach, chopped
Salt and pepper, to taste
1/4 cup of goat cheese
1 tbs. of melted butter
Method of Preparation:
-Start by adding some extra virgin olive oil in a hot pan. Then sauté mushrooms with roasted garlic.
-Next, deglaze the pan with a little white wine, and add baby spinach, salt, pepper and goat cheese.
-Now, move on to the phyllo. First, coat the phyllo with melted butter. Chef Todd says you can use three layers.
-Add the mushroom sauté, and carefully roll it up like a triangle.
-Then, brush on more melted butter over the top, and let them bake in a 350 degree oven for about eight minutes.
To Plate the Dish:
Chef Todd likes to start with a plate of mixed greens. Then, place the mushroom phyllo triangles on the sides, and top them with a balsamic reduction sauce.
Serving Suggestion: Pinot Noir
Serves: 4, makes 12 phyllo triangles.
FOR MORE INFORMATION:
1332 Bayview Drive, Suite 105
Fort Lauderdale, FL 33304