Adapted from finecooking.com
1 tablespoon butter
pound assorted wild mushrooms, coarsely chopped
cup of heavy cream(add salt and pepper)
tablespoon chopped chives
boxes mini fillo cups (Athens brand)
Melt butter in a large pan over moderate heat.Add mushrooms and shallots. Keep stirring until softened, about 3 minutes. Remove from skillet and set aside,add cream to the skillet and bring to a boil.Cook stirring often until reduced by half,5-7 minutes. Return the mushroom mixture to skillet. Season with salt and pepper. Fill pastry cups. Bake at 350 for 8-10 minutes Ready to serve....