Creamy Wild Mushroom and Goat Cheese Cups

By nanarose

David Bonom, Cooking Light

DECEMBER 2012

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 cup chopped shallots (about 2 large)
• 2 tablespoons chopped fresh sage
• 3/8 teaspoon kosher salt, divided
• 1/8 teaspoon freshly ground black pepper
• 1 pound exotic mushrooms (such as shiitake, cremini, and oyster), chopped
• 1 1/2 tablespoons minced garlic
• 1/3 cup dry sherry
• 1 teaspoon lower-sodium soy sauce
• 3 tablespoons light sour cream
• 3 tablespoons half-and-half
• 2 ounces goat cheese (about 1/4 cup)
• 2 (2.1-ounce) packages frozen mini phyllo shells (such as Athens), thawed
• 2 tablespoons chopped fresh chives

Details

Servings 10
Adapted from myrecipes.com

Preparation

Step 1

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots, and sauté 1 minute. Add sage, 1/4 teaspoon salt, pepper, and mushrooms; sauté 4 minutes. Add garlic, and sauté 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 teaspoon salt, sour cream, half-and-half, and goat cheese. Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with fresh chives.