Mushroom Phyllo Tartlets - cooking recipe

Ingredients

2 (15 count) packages prepared miniature phyllo cups
4 tablespoons butter
3 shallots, chopped
1/2 lb regular portabella mushrooms or 1/2 lb baby portabella mushrooms, finely chopped
2 tablespoons dry white wine
2 tablespoons flour
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne

Preparation

Preheat oven to 350 degrees F
In a large skillet, melt butter over medium heat and add shallots, cooking until softened about 2 minutes
Add mushrooms and cook until tender and almost all liquid is cooked away, stirring occasionally
Add wine and cook until wine is almost evaporated, stirring occasionally
Sprinkle flour over mushroom mixture and cook and stir until well blended, about 2 minutes
Increase heat to high and add cream, stirring well until mixture comes to a boil
Remove from heat and stir in parsley, lemon juice, salt and cayenne, and let cool slightly
Place prepared phyllo shells on a baking sheet and fill almost to the top with mushroom mixture
Bake for 5-8 minutes until heated through
Serve warm