When you see "easy" in the title of a recipe, it often involves a can-opener.  We have been trained to think that mixing processed ingredients together is the quickest way to make meals or snacks.  While it can be a quick means to an end, it's not the best way to get there. 

If you are hosting a gathering or have been asked to bring something to a party and find yourself with no ideas and no preparation time, don't stress.  With a few moments at the grocery to collect ingredients, you can assemble quick and elegant hors d'oeuvres that will impress.  

One of my favorites is Wild Mushroom & Leek in Phyllo Cups.  For this recipe, you slice, sauté, spoon and serve.  It doesn't get easier than that!      

Wild Mushroom & Leek in Phyllo Cups

Ingredients:

1 oz. white wine

7 ea Button mushrooms    

7 ea Crimini Mushrooms

7 ea Shiitake Mushrooms

1 Leek

1t chopped garlic

Pinch of dried thyme

Salt and cracked black pepper

Pat of butter

Phyllo cups – approximately 30

For the mushrooms: de-stem and rinse in cold water.  Gently slice into thin small pieces.

For the leek: Leeks are a type of onion that grows best in sandy soil.  You should always wash a leek after cutting to ensure all the grit is removed.  Using only the white part of the leek, rough chop slices no bigger than the mushrooms, then rinse.

In a sauté pan, melt the butter and gently sauté mushrooms, leek, garlic and thyme until soft.  Add white wine to the sauté pan at the end, reduce and remove from heat.  Adjust seasoning with salt and cracked black pepper to taste.  Cool. 

While the sauté mixture is cooling, you can customize it if desired.  For example, stir in a favorite herb, such as parsley chives, rosemary or basil.  If you love cheese, fold in grated smoked Gouda or crumbled goat cheese.  This recipe is perfect for tweaking to suit your taste.    

Once the mixture has cooled, spoon it into phyllo cups.  This hors d'oeuvre can be served at room temperature or warmed if you prefer.

Some mushroom varieties are harder to find than others.  If you can't find Crimini mushrooms, substitute Portabella or another type as long as you chop them into fine pieces.

Phyllo cups are available at local grocers.  I have found them at the Crofton Giant in the freezer section next to the puff pastry.  I recommend you make sure they are intact before purchase by asking a manager to open the package for inspection. 

Make ahead: You can prepare the sautéed mixture and refrigerate up to 3 days before serving.  This recipe will make about 30 pastry cups, depending on how you fill them.  Enjoy!

Be sure to catch Culinary Crofton next Thursday for 'Easy, Elegant Hors d'oeuvres' part two.