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1
Preheat oven to 375 F.
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2
In a large nonstick skillet, heat oil on medium high heat until hot.
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3
Add onions, stirring often, and cook for about 5 minutes until soft and start becoming brown.
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4
Stir in mushrooms, and cook for another 6 to 8 minutes, until moisture of mushrooms has released and evaporated and mushrooms are brown.
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5
Add thyme and minced garlic, stirring constantly for 30 to seconds, remove from heat.
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6
Season with salt and black pepper.
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7
Whisk together eggs and sour cream in a bowl.
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8
Mix in cheese, freshly minced jalapenos, pickled jalapenos and liquid if using, and red hot pepper sauce until well combined.
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9
Season with a little salt and black pepper.
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10
At this stage, you need 6 4-inch tartlets or 1 9-inch tart pan with removable botom.
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11
Unroll phyllo sheets, if using tartlets, take 5 sheets out once.
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12
Cut 5 sheets into half.
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13
Brush each sheet with a little bit melted butter or olive oil.
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14
Line it into tartlet, repeat until 5 halved sheets are used up.
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15
Tack overhanging phyllo inside tartlet and shape it around edge to make a pie-like crust.
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16
Spread about 2 tablespoons of sauteed mushrooms over phyllo dough.
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17
Add about 3 to 4 tablespoons of egg-sour cream mixture over the top of the mushrooms.
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18
Repeat until six tartlets are all done.
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19
Bake for 20 to 25 minutes, or until nicely browned on top and a knife inserted in the center comes out clean.
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20
Remove from oven and let cool for about 5 minutes.
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21
Remove the rings around tartlets, and serve warm.
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22
If using a 9-inch tart pan, brush each phyllo sheet with melted butter or oil.
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23
Line it into pan, repeat until all of phyllo pastries have been used up.
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24
Tack overhanging pastries inside pan around edges to form a crust.
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25
Spread all mushroom mixture evenly over pasty.
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26
Place egg-sour cream mixture over mushroom.
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27
Bake for 30 to 35 minutes, or or until nicely browned on top and a knife inserted in the center comes out clean.
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28
Let cool for about 10 minutes, slice into wedges and serve warm.
