Categories: Vegetables, Appetizers 
      Yield: 30 appetizers 
  
      4    Phyllo pastry sheets 
      2 tb Butter, melted 
 
------------------------------MUSHROOM FILLING------------------------------ 
      1 tb Butter 
      1 lb Mushrooms, finely chopped 
      1 tb Light soy sauce 
      1    Garlic clove, minced 
      1 pn Nutmeg 
      3    Green onions, minced 
      2 tb Toasted walnuts, fine chop 
      2 tb Light mayonnaise 
      1 pn Salt 
    1/4 ts Pepper 
  
  Mushroom Filling: 
   
  In nonstick skillet, melt butter over medium heat; cook mushrooms, soy 
  sauce, garlic and nutmet, stirring, for about 7 minutes or until liquid is 
  absorbed. Stir in onions and walnuts. Blend in mayonnaise. Season with 
  salt and pepper to taste. 
   
  Place 1 sheet of phyllo pastry on work surface, keeping remaining sheets 
  covered withdamp cloth. Brush with butter. Lay second sheet of phyllo over 
  top; brush with buter. Repeat with remaining sheets. 
   
  Cut crosswise into fifths and lengthwise in thirds to make 30 squares 
  total. Press each 4-layer square into nonstick 1-inch tart tin. Bake in 
  350F 180C oven for 10 minutes or until golden brown. Spoon filling into 
  nests; bake for about 4 minutes or until filling is hot. 
   
  Nests may be stored in cool dry place for up to 6 weeks. 
  Garnish with some fresh parsley sprigs, slivers of red pepper and capers. 
   
  Source: Canadian Living magazine - Nov 95 
  author: Kay Spicer 
   
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