Try these exotic mushroom-cheese pitas for a little variety.
What you'll need
- 1 package mini-pitas (28 pitas)
- 2 oz. dried imported mushrooms
- 1/4 cup olive oil
- 2 lb. assorted exotic mushrooms
- 3 shallots, finely minced
- 4 tbsp. dry white wine
- 6 oz. goat cheese, crumbled
- 3 tbsp. chopped Italian parsley
- Salt and pepper to taste
How to make it
- Carefully cut pitas in half horizontally. Place on baking sheets. Dry out in 325 degree oven for about 10 minutes until crisp but not brown.
- Place dried mushrooms in small bowl. Cover with warm water and let sit for 30 minutes or until soft. Strain through 2 layers of cheese cloth to remove grit. Boil down mushroom liquid to make 1/4 cup. Reserve.
- In large skillet, heat olive oil, slowly saute shallots until soft but not brown. Clean and chop fresh mushrooms. Add to pan with the dry mushrooms and stir fry over high heat until they start to give up their liquid. Add reserved mushroom liquid and wine, continue cooking and stirring until most of the liquid is evaporated. Lower heat, add cheese, parsley and salt and pepper to taste. Mixture should be moist but not soupy. If mixture is too dry add additional cheese or a bit of cream. Top pita halves with about 1 teaspoon mushroom filling. May be frozen at this point. Bake in 350 degree oven until hot, about 10 to 15 minutes. Makes 56 hors d'oeuvres.
