Tuesday, March 10, 2009


I know nothing about real cigars. Except what I learned from that one Seinfeld episode.

Tonight's side dish was so easy but unusual and yummy.

Cremini Cigars
Saute one shallot and one tablespoon fresh thyme in two tablespoons butter and one tablespoon olive oil. Finely chop three cups of mushrooms (I used cremini and shitake) and four thick slices of bacon. (I actually used a processor here - my goal was to get a thick paste.) You still want to be able to tell the difference between mushroom and bacon. Add this to your sauteeing shallot and cook for 8-10 minutes on med-low.

Coarsely shred 1/2 lb of gruyere. Melt 1/2 stick butter. Take 10 phyllo sheets out of the package, and cover them in a tea towel.

At this point you're basically setting up an assembly line now. Cut each phyllo sheet in half on the long side. Brush butter around the perimeter of the smallest square. Put one tablespoon of the mushroom mixture along the bottom edge. Top with two teaspoons of shredded gruyere. Roll up like you would a burrito. Bottom up, edges in, brush the back edge with butter, roll the rest of the way.

Complete the rest of the cigars. Brush the tops with melted butter. Bake at 425 degrees (convection if you have it) for 15 minutes.

So good. Wait til they cool if you can.

I'll get a picture up tomorrow...

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