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)