Exotic Mushroom Caviar with Phyllo parcels

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

1. Heat olive oil. Fry onions, garlic and mushrooms and fry until soft.
2. Sprinkle walnuts over mushrooms and onions, add the herb salt and pepper,
   and fry for 5 minutes more.
3. Remove from the stove and allow to cool for a few minutes.
4. Place the vegetables in a food processor with water. Pulse until a course paste
   is formed, scraping down sides as necessary.
5. Prepare Phyllo as per packet instructions.
6. Cut Phyllo sheets into 12 - 15cm squares.
7. Grease muffin pan using non- stick spray.
8. Overlap 4 squares into each muffin pan and shape into the muffin mould.
9. Brush all visible layers lightly with beaten egg.
10. Bake at 180°C until golden and crisp. This takes only a few minutes, so keep
    watch.
11. 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.