Creamy Wild Mushroom And Goat Cheese Cups

• 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

1. 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.

extravirgin olive oil, shallot, fresh sage, kosher salt, fresh ground black pepper, mushroom, garlic, dry sherry, soy sauce, light sour cream, goat cheese, phyllo, fresh chives

Taken from www.food.com/recipe/creamy-wild-mushroom-and-goat-cheese-cups-490996 (may not work)