1 package mini phyllo shells
2 tablespoons butter
1 shallot finely diced
2 cloves garlic finely diced
4 ounces mixed oyster mushrooms sliced
4 ounces shiitake mushrooms stems removed and sliced
1/2 cup merlot
2 teaspoons fresh thyme leaves
1/4 pound Brie cheese
4 chives sliced, for garnish
Salt and pepper to taste
Preheat oven to 350°F. Bake the shells according to package directions.
Heat a skillet over medium heat and add the butter. When the butter is melted, add the shallot and garlic and cook until soft, about 5 minutes. Add the mushrooms and season with salt and pepper. When the mushrooms have released their liquid, add the Merlot and cook until most of the liquid has evaporated, about 10 minutes. Stir in the thyme leaves.
Divide the mushroom mixture among the shells. Cut the Brie into 15 small pieces. Top each shell with a piece of cheese.
Return the shells to the oven and bake until the cheese has melted, about 5 minutes. Serve warm. Garnish with sliced chives.