Our 2017 winner, Shauna Havey, created a scrumptious dish that quickly brought cries of "winner, winner" from our judges. No one could resist the appealing flaky crust that greeted them. Nor could they resist the fragrant mushroom filling that was enhanced by the incorporation of cremini and shiitake mushrooms.
Shawna wrote that her submission was "an enticing blend of Shiitake and Cremini mushrooms sautéed in butter, aromatics, and Marsala wine...sandwiched between delicate layers of phyllo dough and baked until crisp and golden. This irresistible appetizer is as pretty as it is flavorful and will be a crowd pleaser anytime you serve it." We couldn't agree more.
In fact, our judges not only commented on how lovely the squares are to look at with their golden multi-layer crust, but these judges are also believed that the squares would be an amazing addition to the dining table, suggesting that a mixed greens salad and fresh fruit might be the perfect compliments to make the squares a luxurious lunchtime choice.
One last thought: the recipe makes 12 rather large appetizer servings. Seems like a lot to consume at one time ... or, maybe we just don't have enough friends! Anyway, we were quite pleased with the result when we enclosed the leftover pieces in plastic wrap and refrigerated them. Later in the week, as an experiment, we removed the plastic wrap and reheated the leftovers for about 5 minutes in a 350 degree oven - the squares were very well preserved, retaining all the things that made us love them in the first place: flavorful, yummy and flaky!
In spite of their elegant appearance, these rich
and flaky pillows of flavor are a breeze to make.