Sauteed Mushrooms In Phyllo Cups - cooking recipe

Ingredients

11 tablespoons unsalted butter
2 tablespoons finely chopped fresh thyme, plus
1 1/2 teaspoons fresh thyme, plus more
fresh thyme, for garnish
12 sheets frozen 11 1/2-by-16-inch phyllo dough, thawed
1/4 cup minced shallot (2 shallots)
8 ounces assorted fresh mushrooms, wiped clean
coarse salt & freshly ground black pepper
4 ounces fresh goat cheese

Preparation

Preheat oven to 350\u00b0F; with the rack positioned in the center.
Melt 8 tablespoons (1 stick) butter, and set aside.
Set 2 tablespoons of the thyme aside.
Brush a mini-muffin tin with melted butter, and set tin aside.
Place 1 sheet phyllo dough on a clean, dry work surface; brush the entire sheet generously with melted butter.
Sprinkle lightly with reserved thyme.
Place another sheet phyllo on top, brush with butter, and sprinkle with thyme.
Repeat with 2 more sheets phyllo.
Cut stack into twelve 3-inch squares.
Gently press each square into muffin-tin cup.
Bake until edges are just golden brown, 8 to 10 minutes.
Repeat step two with 4 more sheets phyllo dough, melted butter, and thyme.
Repeat again, for a total of 36 crisps. (The crisps may be made one day ahead and kept in an airtight container.).
In a large skillet, melt remaining 3 tablespoons butter over medium heat.
Add shallots, and cook, stirring occasionally, until soft, 3 to 5 minutes.
Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 1/2 teaspoons thyme.
Continue cooking, stirring often, until mushrooms have released some liquid and have cooked through, about 5 minutes.
Place 1/4 teaspoon goat cheese in the bottom of each phyllo crisp, and place 1 heaping teaspoon of the mushroom mixture on top of the goat cheese.
Transfer the filled cups to a baking sheet.
Cook in oven just until heated through, about 3 minutes.
Garnish with more thyme, and serve.
Enjoy!