Instructions: Mushroom Filling:
In nonstick skillet, melt butter over medium heat; cook mushrooms, soy sauce, garlic and nutmet, stirring, for about 7 minutes or until liquid is absorbed. Stir in onions and walnuts. Blend in mayonnaise. Season with salt and pepper to taste.

Place 1 sheet of phyllo pastry on work surface, keeping remaining sheets covered withdamp cloth. Brush with butter. Lay second sheet of phyllo over top; brush with buter. Repeat with remaining sheets.

Cut crosswise into fifths and lengthwise in thirds to make 30 squares total. Press each 4-layer square into nonstick 1-inch tart tin. Bake in 350F 180C oven for 10 minutes or until golden brown. Spoon filling into nests; bake for about 4 minutes or until filling is hot.

Nests may be stored in cool dry place for up to 6 weeks. Garnish with some fresh parsley sprigs, slivers of red pepper and capers.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.