In a large skillet, melt butter over medium heat and add shallots, cooking until softened about 2 minutes
Add mushrooms and cook until tender and almost all liquid is cooked away, stirring occasionally
Add wine and cook until wine is almost evaporated, stirring occasionally
Sprinkle flour over mushroom mixture and cook and stir until well blended, about 2 minutes
Increase heat to high and add cream, stirring well until mixture comes to a boil
Remove from heat and stir in parsley, lemon juice, salt and cayenne, and let cool slightly
Place prepared phyllo shells on a baking sheet and fill almost to the top with mushroom mixture
Bake for 5-8 minutes until heated through
Serve warm
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Dec 31, 2009 Melt 1/2 stick butter in a skillet over medium heat. Add garlic and mushrooms and cook for 1 minutes. Pour in wine, stir to mix, and cook for five minutes, or until all liquid is cooked off. Turn off heat and set aside. Unroll phyllo dough. Cut stack in half. Working quickly, place 1 sheet on a flat surface and brush lightly with melted butter. From thepioneerwoman.com
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