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Gwen Stefani’s Wild Rice, Mushroom & Chèvre Phyllo Cup with Roasted Roma Tomato Coulis

Chef Roger Wilton,
MTS Centre

The vegetarian popstar went gaga over this
robust appetizer on June 10, 2007.

1 cup butter, melted
8 sheets of phyllo pastry

1 cup cooked wild rice
1 cup cooked white rice
1/4 cup mixed dehydrated wild mushrooms
1 Tbsp minced garlic
1/2 medium yellow onion, diced
4 Tbsp diced carrot
4 Tbsp diced red pepper
4 Tbsp diced green pepper
1/4 cup crumbled chèvre cheese (garnish)
salt and pepper to taste

5 roma tomatoes, halved and seeded
1/4 medium yellow onion, diced
1 Tbsp olive oil
1 Tbsp minced garlic
1 cup vegetable stock
1/2 cup sugar
salt and pepper to taste

1. Preheat oven to 325°F.
2. Coat muffin tin with cooking spray.
3. Gently unfold thawed phyllo sheets. Cover with damp paper towel to avoid drying out.
4. Brush phyllo with melted butter. Add second sheet and brush again.
5. Fold sheets in half. Brush with butter. Fold again and add more butter.
6. Gently press phyllo into muffin tin, forming a cup.
7. Repeat for additional cups.
8. Place cups in oven 5-10 min or until golden brown.

1. Soak dried mushrooms overnight in water.
2. Cook both types of rice according to package.
3. In frying pan, melt butter. Add vegetables and sauté 4 min. Add garlic and sauté 4 min. Add mushrooms and sauté 2 min.
4. Add both kinds of rice and combine.
5. Add salt and pepper to taste.

1. Preheat oven to 350°F.
2. Place tomatoes and olive oil in roasting pan in oven. Cook for 15-20 min or until brown.
3. Heat oil over medium heat. Add onion and sauté until golden. Add garlic and cook 1 min. Add tomatoes and vegetable stock.
4. Bring to a boil and add sugar. Reduce liquid by approximately half.
5. Purée mixture in blender until smooth and season with salt and pepper.

Yield 4 individual cups

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