Creamy Wild Mushroom and Goat Cheese Cups

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.3 cup cooking sherry dry
• 2 tablespoons chives fresh chopped
• 2 tablespoons sage fresh chopped
• 1.5 tablespoons garlic minced
• 0.3 cup goat cheese 
• 3 tablespoons half-and-half 
• 0.4 teaspoon kosher salt divided
• 1 teaspoon lower-sodium soy sauce 
• 1 pound exotic mushrooms chopped (such as shiitake, cremini, and oyster)
• 2 tablespoons olive oil extra-virgin
• 4.2 ounce phyllo shells frozen mini thawed (such as Athens)
• 0.5 cup shallots chopped ( 2 large)
• 3 tablespoons cup heavy whipping cream light sour

Equipment

• bowl
• frying pan

Directions

1. Heat a large nonstick skillet over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add shallots, and saut 1 minute.
4. Add sage, 1/4 teaspoon salt, pepper, and mushrooms; saut 4 minutes.
5. Add garlic, and saut 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.
6. Place mushroom mixture in a medium bowl. Stir in the remaining 1/8 teaspoon salt, sour cream, half-and-half, and goat cheese. Spoon about 2 teaspoons mushroom mixture into each phyllo shell.
7. Garnish with fresh chives.