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1
Preheat oven to 350u00b0F; with the rack positioned in the center.
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2
Melt 8 tablespoons (1 stick) butter, and set aside.
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3
Set 2 tablespoons of the thyme aside.
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4
Brush a mini-muffin tin with melted butter, and set tin aside.
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5
Place 1 sheet phyllo dough on a clean, dry work surface; brush the entire sheet generously with melted butter.
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6
Sprinkle lightly with reserved thyme.
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7
Place another sheet phyllo on top, brush with butter, and sprinkle with thyme.
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8
Repeat with 2 more sheets phyllo.
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9
Cut stack into twelve 3-inch squares.
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10
Gently press each square into muffin-tin cup.
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11
Bake until edges are just golden brown, 8 to 10 minutes.
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12
Repeat step two with 4 more sheets phyllo dough, melted butter, and thyme.
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13
Repeat again, for a total of 36 crisps. (The crisps may be made one day ahead and kept in an airtight container.).
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14
In a large skillet, melt remaining 3 tablespoons butter over medium heat.
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15
Add shallots, and cook, stirring occasionally, until soft, 3 to 5 minutes.
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16
Stir in mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 1/2 teaspoons thyme.
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17
Continue cooking, stirring often, until mushrooms have released some liquid and have cooked through, about 5 minutes.
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18
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 goat cheese.
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19
Transfer the filled cups to a baking sheet.
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20
Cook in oven just until heated through, about 3 minutes.
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21
Garnish with more thyme, and serve.
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22
Enjoy!
