creamy wild mushroom and goat cheese cups

Name: Creamy Wild Mushroom and Goat Cheese Cups
Prep time: 15 min
Cook time: 20 min
Yield: 10
Cuisine: American
Ingredients: 2 tablespoon(s) extra virgin olive oil; 1/2 cup(s) shallots, chopped; 2 tablespoon(s) fresh sage, chopped; 3/8 teaspoon(s) kosher salt, divided; 1/8 teaspoon(s) black pepper, freshly ground; 1 pound(s) fresh mushroom mixture (shiitake, cremini and oyster), chopped (i usually find this at publix); 1 1/2 tablespoon(s) garlic, minced; 1/3 cup(s) dry sherry; 1 teaspoon(s) low sodium soy sauce; 3 tablespoon(s) sour cream; 3 tablespoon(s) half and half; 2 ounce(s) goat cheese (about 1/4 cup); 2 package(s) frozen mini-phyllo shells (2.1 ounce each), thawed; 2 tablespoon(s) fresh chives, chopped

7 Pinches

Lynette C

Gulf Breeze, FL

Updated on Dec 26, 2015

The mushroom mixture can be made ahead and refrigerated up to a day in advance. Just bring it to room temperature before filling the phyllo shells. The phyllo shells come prebaked, so they are ready to fill once thawed.

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prep time 15 Min

cook time 20 Min

method Stove Top

yield 10 serving(s)

Ingredients

2 tablespoons extra virgin olive oil
1/2 cup shallots, chopped
2 tablespoons fresh sage, chopped
3/8 teaspoon kosher salt, divided
1/8 teaspoon black pepper, freshly ground
1 pound fresh mushroom mixture (shiitake, cremini and oyster), chopped (i usually find this at publix)
1 1/2 tablespoons garlic, minced
1/3 cup dry sherry
1 teaspoon low sodium soy sauce
3 tablespoons sour cream
3 tablespoons half and half
2 ounces goat cheese (about 1/4 cup)
2 packages frozen mini-phyllo shells (2.1 ounce each), thawed
2 tablespoons fresh chives, chopped

How To Make creamy wild mushroom and goat cheese cups

Step 1

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add the shallots, and saute 1 minute.

Step 2

Add sage, 1/2 teaspoon salt, pepper, and mushrooms; saute 4 minutes. Add garlic, and saute until the mushrooms are lightly browned and the liquid almost evaporates (about 5 minutes). Stir in the sherry and soy sauce; cook for 30 seconds or until the liquid almost evaporates.
Step 3

Place the mushroom mixture in a medium bowl. Stir in the remaining 1/8 teaspoon salt, sour cream, half and half, and goat cheese.
Step 4

Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with fresh chives.
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