I have had kataifi (shredded phyllo) in my freezer for some time now. I have aspirations of making a vegan version of kuneffe, a childhood favorite dessert, but just have not gotten to it. So I decided that instead of letting the kataifi get stale I would use it for something. But, what?
I recalled seeing an Easter recipe for nests made of kataifi filled with candy. Why not make the nests with a savory dish? No reason not to- it is phyllo after all.
These were surprisingly simple to make and I think they are in the "wow factor" in terms of food presentation. And, mushrooms are on both my and Mr. Meat and Potatoes favorite list. Easy enough!!
Mushroom Bird's Nests
1/2 package frozen kataifi, thawed according to package directions
1/2 cup Earth Balance Vegan Buttery Sticks, melted
1 tbsp olive oil
5 oz shitake mushrooms chopped
6 oz brown pearl mushrooms chopped
1/2 cup fresh parsley chopped
2 tbsp fresh thyme chopped
1/4 cup dry white wine
1/2 cup non dairy creamer (I used So Delicious Coconut Original Flavor)
Salt and pepper to taste
Preheat oven to 350 degrees.
Cut shredded phyllo into 1 inch sections. Place in a large mixing bowl and pull apart with your hands. Add the melted Earth Balance and salt and pepper to taste. Press phyllo into a muffin tin being sure to cover the bottoms and sides. Bake at 350 for about 10 minutes or until they start to turn golden brown. You should have enough for a bout 12 nests. When finished remove from oven and set aside to cool.
In a saute pan heat olive oil over medium heat. Add mushrooms and saute until tender. Add the parsley and thyme and season with salt and pepper. Add the wine and continue to cook for about two minutes. Pour the non dairy creamer in and saute briefly until mixture thickens a bit.
Remove the nests from the muffin tin and fill with the mushroom mixture.