Ingredients
½ punnet Mushrooms
1/2 Medium onion, chopped Natural decongestant
1 Garlic cloves, crushed Boosts immune system; natural antibacterial
15ml Olive oil Unsaturated fat, good for heart
125ml Walnuts, crushed Rich in omega 3 essential fat, good for the brain
50ml Water
Herb salt and pepper to taste
3 Sheets of Phyllo pastry Low fat if egg is used and not butter to brush sheets
1 Egg, beaten Lecithin, good for brain and liver
Non-stick spray
Method
- Heat olive oil. Fry onions, garlic and mushrooms and fry until soft.
- Sprinkle walnuts over mushrooms and onions, add the herb salt and pepper,
and fry for 5 minutes more. - Remove from the stove and allow to cool for a few minutes.
- Place the vegetables in a food processor with water. Pulse until a course paste
is formed, scraping down sides as necessary. - Prepare Phyllo as per packet instructions.
- Cut Phyllo sheets into 12 - 15cm squares.
- Grease muffin pan using non- stick spray.
- Overlap 4 squares into each muffin pan and shape into the muffin mould.
- Brush all visible layers lightly with beaten egg.
- Bake at 180°C until golden and crisp. This takes only a few minutes, so keep
watch. - Serve mushroom caviar in cooled Phyllo cups
Suggestion: For a finger food platter serve the mushroom caviar in Phyllo cups with the sesame turkey and polenta.