Ingredients
-
2
-
1/2
-
2
-
3/8
-
1/8
-
1
-
1 1/2
-
1/2
-
1
-
3
-
3
-
2
-
2
-
2
-
Directions
Creamy Wild Mushroom and Goat Cheese Cups, 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 , 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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Steps
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1
Done
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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. |
