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1
Thaw the mushrooms in a bowl if frozen, reserving the liquid that collects in the bottom of the bowl.
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2
Separate the caps and stems and drain the caps well on paper towels.
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3
Squeeze the liquid from the stems into the, bowl.
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4
Finely chop the stems and add to the liquid.
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5
Place the stems and liquid, cream, and tarragon in a small saucepan.
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6
Heat the liquid to a boil over low heat and boil until there is just enough liquid to coat the mushroom stems, about 2 minutes.
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7
Season the liquid to taste with salt and pepper.
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8
Set aside.
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9
Preheat the oven to 400F.
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10
Using some of the melted butter, grease a mini muffin tin with cups about 1 1/2 inches across the top by 1/2 inch deep.
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11
Arrange the phyllo sheet with one of the long edges facing you.
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12
Brush the right half, of the phyllo with melted butter.
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13
Fold the left side over the buttered side to make a double-thickness.
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14
Brush and fold again to make a 4-layer pile of phyllo about 4 1/2 inches wide x 14 inches long.
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15
Cut the rectangle crosswise into 3 equal pieces (each piece will be about a 4 1/2-inch square).
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16
Cut each square into 4 even squares.
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17
You should have 12 squares altogether.
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18
Line the cups of the muffin tins with the phyllo squares.
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19
There should be enough dough to completely line the cups, with the points extending over the rim of the cups.
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20
Place a mushroom cap, gill side up, in each of the phyllo-lined cups.
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21
Spoon the cream mixture over each cap, coating the cap completely.
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22
Sprinkle the grated cheese, if using, over the cream mixture.
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23
Bake until the phyllo is deep golden brown and crisp and the filling is bubbling and lightly browned, about 10 minutes.
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24
Remove and cool for 2 minutes before removing the cups from the muffin tins to serve.
