MUSHROOM AND GOAT CHEESE PHYLLO TRIANGLES

Stem the Portobellos and cut caps in half. Using a sharp paring knife cut off black gills from undersides of caps. Slice caps crosswise 1/4 inch thick.

Melt stick of butter in large skillet. Add shallot and cook over low heat until softened, about 4 minutes. Stir in the Portobello and button mushrooms and season with salt and pepper. Cook over moderate heat, stirring occasionally, until mushrooms are tender and their liquid has evaporated, about 10 minutes. Stir in garlic, parsley and thyme and cook for 2 minutes longer, stirring. Transfer mushroom mixture to food processor and pulse to a coarse puree. Scrape puree into medium bowl, stir in goat cheese and season with salt and pepper. Let cool.

Preheat oven to 400°. Lay 1 sheet of phyllo dough on work surface; keep the rest covered with damp towels. Brush sheet with melted butter and cut lengthwise into 4 even strips. Place 1 level T of cheese and mushroom filling. Brush triangles with melted butter and bake for about 20 minutes (until browned and crisp). Let cool slightly.