Chanterelle Mushroom and Goat Cheese Cups
2 tablespoons olive oil ½ cup chopped shallots 2 teaspoons fresh thyme removed from stem, divided ½ teaspoon salt 1/8 teaspoon freshly ground black pepper 1 pound fresh chanterelle mushrooms, cleaned and chopped (substitute any variety of mushrooms) 1 tablespoon minced garlic 1/3 cup sherry 1/3 cup sour cream 2 ounces goat cheese 2 (15 count) packages mini phyllo shells
Heat a large nonskillet over medium-high heat. Add oil to pan and swirl to coat. Add shallots and sauté 1 minute. Add 1 teaspoon thyme, salt, pepper, mushrooms and garlic; sauté about 8 minutes until liquid is almost evaporated. Stir in sherry; cook for 1 minute until liquid is almost evaporated. Place mushroom mixture in a medium bowl. Stir in the sour cream and goat cheese. Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with remaining 1 teaspoon fresh thyme leaves.
by Angie Trusty (White River Kitchen)