Mushroom and Goat Cheese Purses

Direction :

Heat oven; sauté aromatics:
Preheat oven to 400°F. In a large nonstick skillet, melt 1 tablespoon butter over medium. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, 4 minutes.
Add mushrooms and cook; stir in goat cheese:
Add mushrooms and season with salt and pepper; cook until mushrooms are tender and any liquid has evaporated, 20 minutes. Let cool 5 minutes, then stir in goat cheese.
Stack phyllo, brushing with butter as you go:
Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack 3 more sheets on top, brushing each with butter.
Cut into squares; repeat with remaining sheets:
Cut stack into 12 squares. Repeat with remaining 4 sheets and more butter to make 24 squares total.
Top squares with filling; form into purses:
Top each square with 1 tablespoon mushroom mixture. Gather and pinch phyllo around mushroom mixture to form purses with ruffled tops.
Bake until golden; serve warm:
Bake on a parchment-lined baking sheet until golden brown, about 12 minutes. Let cool slightly before serving.