Creamy Wild Mushroom And Goat Cheese Cups - cooking recipe

Ingredients

2 tablespoons extra-virgin olive oil
1/2 cup shallot, chopped (about 2 large)
2 tablespoons fresh sage, chopped
3/8 teaspoon kosher salt, divided
1/8 teaspoon fresh ground black pepper
1 lb exotic mushroom, chopped (such as shitake, cremini and oyster)
1 1/2 tablespoons garlic, minced
1/2 cup dry sherry
1 teaspoon low sodium soy sauce
3 tablespoons light sour cream
3 tablespoons half-and-half
2 ounces goat cheese (about 1/4 cup)
2 (2 1/8 ounce) packages frozen miniature phyllo cups, thawed (2.1 oz. pkgs, such as Athens)
2 tablespoons fresh chives, chopped

Preparation

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots, and saute 1 minute. Add sage, 1/4 teaspoons salt, pepper and mushrooms; saute 4 minutes. Add garlic, and saute until mushrooms are lightly browned and liquid almost evaporates (about 5 minutes). Stir in sherry and soy sauce; cook for 30 seconds or until liquid almost evaporates. Place mushroom mixture in a medium bowl. Stir in the remaining 1/8 teaspoons salt, sour cream, half and half and goat cheese. Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with fresh chives.