准备

用于填充：

• Trim the mushroom stems close to the caps. Put the mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed; scrape the bowl as needed. Transfer the chopped mushrooms to the center of a clean dishtowel. Gather up the sides of the towel and twist, keeping the mushrooms well contained in the cloth, bonbon style. With one hand, hold the ball of mushrooms over the sink; with the other hand, twist the gathered cloth, squeezing out as much liquid as possible.
• 用中火加热10英寸煎锅或炒锅中的黄油和油。加入蘑菇，盖上盖，煮熟，偶尔搅拌，直到蘑菇非常柔软，香气3至5分钟。不要让他们棕色。发现并煮至锅大多干燥，2至3分钟。加入香菜；用1/2茶匙盐和胡椒粉调味。可以将馅料冷藏长达一周，也可以冷冻长达两个星期。如果冻结，在冰箱中融化过夜，并在必要时将其轻轻地煮在一个未覆盖的煎锅中，以蒸发在冰箱中开发的任何果汁。

对于CROUSTADES：

• Sear the filets:Season the filets mignons generously on all sides with salt. Heat the butter and oil in a 10-inch skillet or sauté pan over medium-high heat until very hot and sizzling.
• Put three of the filets in the pan and sear on one side until well browned, 1 to 2 minutes. Turn and brown the other side. Then quickly sear along the sides, using tongs to turn, about another 1 minute per side. Transfer to a plate lined with paper towels. Repeat with the remaining filets. Cover and refrigerate for at least 1 hour.
• 组装：Mash the Boursin with a fork in a small bowl until spreadable. Remove at least 24 sheets of phyllo from the package and cut them into
  10英寸正方形。在您工作以防止它们干燥的同时，用塑料包裹和潮湿的洗碗机覆盖它们。将单个phyllo板放在干净的干燥表面上。用糕点刷，在整个正方形的表面上轻轻涂一层融化的黄油。撒上约1/2茶匙。细香葱。在第一个上以90度角设置第二张纸。也将黄油刷在上面，然后再撒上1/2茶匙。韭菜。
• Make four layers, omitting the chives from the last layer, with the corners of the phyllo pointing in different directions, starlike. Blot one filet dry with a paper towel, set it in the center of the star, and sprinkle it with salt. Spread about 2 Tbs. of the Boursin on the filet and top that with 2 generous Tbs. of the mushroom filling.
• Pick a starting point and work your way around the filet, gathering the edges of the phyllo star together, beggar’s purse style. Lightly pinch together the gathered phyllo close to the surface of the meat to hold it in place. Pull the corners open slightly as if making a paper flower. Brush the whole exposed surface lightly with more butter, being sure that the bottom is buttered as well. Transfer to a heavy baking sheet. Repeat this “packaging’” for the remaining filets. If you’re working ahead, chill the filets uncovered on the baking sheet until ready to bake, up to 8 hours.
• To bake:Take the croustades out of the refrigerator about 20 minutes before you’re ready to bake them. Position an oven rack in the lower third of the oven and heat the oven to 400°F. Bake the croustades, rotating the baking sheet after 10 minutes to ensure evening browning, until an instant-read thermometer inserted through the side of each packet and into the center of the filet reads 130°F for medium rare, 17 to 22 min. Serve immediately.