Sauteed Mushrooms in Phyllo Cups

11 tablespoons unsalted butter
2 tablespoons finely chopped fresh thyme,
plus 1 1/2 teaspoons fresh thyme, plus more fresh thyme, for garnish 1
2 sheets frozen
11 1/2-by-16-inch phyllo dough, thawed
1/4 cup minced shallots (2 shallots)
8 ounces fresh mushrooms, wiped clean
coarse salt and freshly ground pepper
4 ounces cream cheese
Preheat oven to 350ºF; with the rack positioned in the center.

Melt 8 tablespoons (1 stick) butter, and set aside.

Set 2 tablespoons of the thyme aside.

Brush a mini-muffin tin with melted butter, and set tin aside.

Place 1 sheet phyllo dough on a clean, dry work surface; brush the entire sheet generously with melted butter.

Sprinkle lightly with reserved thyme.

Place another sheet phyllo on top, brush with butter, and sprinkle with thyme.

Repeat with 2 more sheets phyllo.

Cut stack into twelve 3-inch squares.

Gently press each square into muffin-tin cup.

Bake until edges are just golden brown, 8 to 10 minutes.

Repeat step two with 4 more sheets phyllo dough, melted butter, and thyme.

Repeat again, for a total of 36 crisps. (The crisps may be made one day ahead and kept in an airtight container.)

In a large skillet, melt remaining 3 tablespoons butter over medium heat.

Add shallots, and cook, stirring occasionally, until soft, 3 to 5 minutes.

Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 1/2 teaspoons thyme.

Continue cooking, stirring often, until mushrooms have released some liquid and have cooked through, about 5 minutes.

Place 1/4 teaspoon goat cheese in the bottom of each phyllo crisp, and place 1 heaping teaspoon of the mushroom mixture on top of the cream cheese.

Transfer the filled cups to a baking sheet.

Cook in oven just until heated through, about 3 minutes.

Garnish with more thyme, and serve.

Enjoy!