Mushroom Phyllo Tartlets

• 2 (15 count) packages prepared miniature phyllo cups
• 4 tablespoons butter
• 3 shallots, chopped
• 1/2 lb regular portabella mushrooms or 1/2 lb baby portabella mushrooms, finely chopped
• 2 tablespoons dry white wine
• 2 tablespoons flour
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne

1. Preheat oven to 350 degrees F
2. In a large skillet, melt butter over medium heat and add shallots, cooking until softened about 2 minutes
3. Add mushrooms and cook until tender and almost all liquid is cooked away, stirring occasionally
4. Add wine and cook until wine is almost evaporated, stirring occasionally
5. Sprinkle flour over mushroom mixture and cook and stir until well blended, about 2 minutes
6. Increase heat to high and add cream, stirring well until mixture comes to a boil
7. Remove from heat and stir in parsley, lemon juice, salt and cayenne, and let cool slightly
8. Place prepared phyllo shells on a baking sheet and fill almost to the top with mushroom mixture
9. Bake for 5-8 minutes until heated through
10. Serve warm

phyllo cups, butter, shallots, regular portabella mushrooms, white wine, flour, heavy cream, parsley, dried basil, lemon juice, salt, cayenne

Taken from www.food.com/recipe/mushroom-phyllo-tartlets-116330 (may not work)