30 mini phyllo shells
1/2 cup chopped onion, finely chopped
2 tablespoons unsalted butter
8 ounces canned mushrooms, broiled in butter
1 clove garlic, minced
1/2 teaspoon marjoram
1/2 cup chicken broth, or mushroom broth
1 tablespoon cornstarch
1 teaspoon kitchen bouquet
1/2 cup sour cream
Serving Size : 30
Saute onions in butter until soft and just beginning to brown. Add drained mushrooms, garlic and marjoram to skillet and cook until mushrooms start to brown. Combine reserved mushroom broth or chicken broth with cornstarch and Kitchen Bouquet. Add to skillet and cook, stirring sauce until it thickens. Remove from the heat and stir in the sour cream. Fill pastry shells and keep warm in oven until ready to serve.
Per serving: 20 Calories; 3g Fat (57% calories from fat); 1g Protein; 4g Carbohydrate; 4mg Cholesterol; 69mg Sodium