Mixed Mushroom Phyllo Bundles Chanterelles Courtesy Of: Sysco Corporation Mixed Mushroom Phyllo Bundles Chanterelles 24 1/2 lb. Fresh foie gras To taste Sysco Imperial/McCormick salt 1/4 cup Port wine 1/4 lb. Shiitake mushrooms 1/4 lb. Oyster mushrooms 1/4 lb. Crimini mushrooms As needed Olive oil 2 Tbsp. Sysco Natural shallots, chopped 1/4 cup prepared Sysco Classic chicken soup base 8 sheets Phyllo dough Melted Sysco butter 1. Dice foie gras into 1/4" pieces, season with salt and pepper and drizzle with port wine. Refrigerate.

2. Dice mushrooms into 1/4" pieces. In large skillet, sauté mushrooms in olive oil. Add shallots and chicken stock and simmer until liquid is reduced by half. Remove to bowl; refrigerate. In non-stick pan over medium-high heat, sear diced foie gras for approximately 2 minutes; add to sautéed mushrooms, mix and chill.

3. Brush one sheet of phyllo dough with melted butter and lay a second sheet on top. Repeat with 2 more sheets, alternating phyllo and butter. Cut layered phyllo into 4 rectangles; spoon about 2 Tbsp. of mushroom mixture onto center of rectangle. Roll phyllo until closed and twist ends to give the appearance of a candy wrapper or package. Repeat with remaining phyllo and mixture. Preheat oven to 420ºF. and bake for approximately 8 to 10 minutes. After cooking, tie twisted ends of bundles with chives for a festive appearance.