Heat a pan on the stove on medium heat and add 2 tablespoons olive oil.
Fry onions till softened and starting to brown. Add garlic and stir for a few seconds.
Add chopped fresh mushrooms and a little more olive oil. Fry for a few minutes, stirring, then add porcini mushrooms.
Add parsley, stir and remove from heat, allowing to cool slightly.
In a bowl add mushroom mix to the ricotta. Add nutmeg and seasonings and mix well.
Pre-heat oven to 180°C.
Grease a mini muffin or cupcake pan – 12 holder.
Set aside three sheets of phyllo pastry, covering with a damp cloth as you work.
Use a silicon mat or wax paper and place a sheet of phyllo over.
Brush one phyllo sheet with melted butter/olive oil and lay the next sheet over and repeat with remaining two sheets.
Cut the stack of three sheets into 12 rectangle of dimensions 12 x 10 cm.
Lay each rectangle into the muffin holder - scrunch up a bit.
Fill with ricotta mushroom mixture.
Spoon a little melted butter over.
Bake for 15 minutes or until the pastry is golden brown.
Reprinted with permission of The Food and the Fabulous.
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