Instructions: Lightly spray a nonstick skillet with oil and set over medium heat. Saute scallions, stirring occasionally, for 2 minutes. Add chopped mushroom stems and celery, and saute another 2 minutes. Add rice and stir to coat with onion mixture. Stir in 3 teaspoons of the truffle paste, salt, pepper, and boiling water. Cover, reduce heat, and simmer gently for 45 minutes until rice is tender (less time for Chinese black rice). Mix in remaining truffle paste. Set mixture aside to cool. Preheat oven to 350 F. Spray a baking sheet with oil.

In a small bowl, stir together mayonnaise, garlic, lemon juice, and pepper to taste for aioli. Fill mushroom cups with rice mixture and top each with 1 rounded tablespoon of aioli. Work with one sheet of phyllo at a time. Cover the rest with a piece of plastic wrap and a damp dish towel to avoid drying.

Lightly spray one sheet of phyllo with oil and top with another sheet. Place one stuffed mushroom on center of pastry. Gather up corners of pastry to completely enclose mushroom, leaving a frilled ruche on top. Pinch tightly where pastry was gather and place on prepared sheet Lightly spray won tons with oil.

Bake for abut 25 minutes, until golden. Tie a chive and/or pimiento strip around, if desired.

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