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Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and sauté 1 minute. Add sage, ¼ tsp. salt, pepper and mushrooms and sauté 4 minutes. Add garlic and sauté 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 evaporates. Place mushroom mixture in a medium bowl. Stir in the remaining 1/8 tsp. salt, sour cream, half-and-half and goat cheese. Spoon about 2 tsp. mushrooms mixture into each phyllo shell. Garnish with fresh chives.
Note: 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 are ready to fill once thawed.