Beer Bites
1 package of phyllo dough
2 pounds fresh mushrooms of your choice*
1 shallot, finely chopped
4 T butter, plus about 4 T more to melt to seal the beer bites
1/4 tsp. nutmeg
1/3 C heavy cream
2 T soy sauce
1 tsp. salt
1/2 tsp. pepper
Trim the stems from the mushrooms and chop them finely. Melt 4 T of the butter in a large skillet and add the shallots and cook until soft. Add the mushrooms and cook them until they have reduced, about 5 minutes. Add the cream, soy sauce, salt, pepper, and nutmeg and simmer until the liquid reduces. Transfer to a bowl until cool enough to work with.
Cut the phyllo into 3″ squares. If you know any mathematicians, computer programmers, or other fastidious types, make them do it instead because they are better at it and it keeps them from nibbling at other things you’re trying to cook. Put a generous teaspoon of filling in the middle of each stack of squares and fold over into triangles, sealing the edges with melted butter. Bake in a 350-degree oven until lightly browned. When removing, be careful not to drop them on the floor.
* My favorite is a mix of about 1/3 each crimini, shiitake, and plain white mushrooms. However, a mix of shiitake and oyster mushrooms met with success, and portabellas can also work if you like a stronger mushroomy taste.