Servings: 10

Active Time: 45 min

Total Time: 50 min

Ingredients

• 1 lb cremini mushrooms
• 1 large yellow onion
• ¼ cup butter
• ¼ tsp freshly ground black pepper
• 1 Tbsp finely chopped fresh sage, to taste
• 2 oz brandy
• 4 oz (1 cup) Gruyère cheese, grated
• 30 frozen pre-baked phyllo or pastry cups
• 30 small sage leaves for garnish

Instructions

Chop the mushrooms (with tender stems) into small pieces about one-quarter inch wide. Chop the onion into a small dice. Melt the butter in a sauté pan over medium-low heat with the black pepper. Stir in the chopped onion and cook gently with a big pinch of salt until golden, soft and translucent (about 15 min), adding a splash of water as needed to prevent sticking.

Add the chopped mushrooms and sage to the pan with another pinch of salt, stirring frequently. Cook until the mushrooms soften and release their liquid (about 10 min), then add the brandy. Once all the liquid has reduced away and vegetables are tender, remove the pan from the heat. Adjust seasoning with additional sage, if desired. Let cool at least a few minutes before stirring in the grated cheese.

When ready to serve, preheat the oven to 350 degrees or according to package directions. Generously fill each phyllo cup with mushroom mixture, pressing gently into the base. Bake on a baking sheet until hot, about 5-8 minutes. Serve immediately, garnished with small sage leaves.

Enjoy with a bottle from our Marvelous Melody Gift Box for a perfectly paired sip!