Creamy Wild Mushroom and Goat Cheese Cups

Name: Creamy Wild Mushroom and Goat Cheese Cups
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10 serving(s)
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 cup shallot, chopped (about 2 large); 2 tablespoons fresh sage, chopped; 3/8 teaspoon kosher salt, divided; 1/8 teaspoon fresh ground black pepper; 1 lb exotic mushroom, chopped (such as shitake, cremini and oyster); 1 1/2 tablespoons garlic, minced; 1/2 cup dry sherry; 1 teaspoon low sodium soy sauce; 3 tablespoons light sour cream; 3 tablespoons half-and-half; 2 ounces goat cheese (about 1/4 cup); 2 (2 1/8 ounce) packages frozen miniature phyllo cups, thawed (2.1 oz. pkgs, such as Athens); 2 tablespoons fresh chives, chopped

Submitted by DailyInspiration

"The filling can be made and refrigerated up to a day in advance, then brought to room temperature before filling the cups. Phyllo shells come conveniently pre-baked so they're ready to fill once thawed. Recipe is from Cooking Light Magazine."

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Ready In:: 40mins
Ingredients:: 14
Serves:: 10

ingredients

2 tablespoons extra-virgin olive oil
¹⁄₂ cup shallot, chopped (about 2 large)
2 tablespoons fresh sage, chopped
³⁄₈ teaspoon kosher salt, divided
¹⁄₈ teaspoon fresh ground black pepper
1 lb exotic mushroom, chopped (such as shitake, cremini and oyster)
1 ¹⁄₂ tablespoons garlic, minced
¹⁄₂ cup dry sherry
1 teaspoon low sodium soy sauce
3 tablespoons light sour cream
3 tablespoons half-and-half
2 ounces goat cheese (about 1/4 cup)
2 (2 1/8 ounce) packages frozen miniature phyllo cups, thawed (2.1 oz. pkgs, such as Athens)
2 tablespoons fresh chives, chopped

directions

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