Ingredients
4 tablespoons unsalted butter, plus 4 to 6 tablespoons unsalted butter, melted
1 1/4 pounds small cremini or button mushrooms, sliced
6 garlic cloves, minced
2/3 cup dry white wine
2 tablespoons all-purpose flour
1/2 cup heavy cream
Coarse salt and freshly ground pepper
5 sheets (12 by 16 1/2 inches) frozen phyllo dough, thawed
2 ounces store-bought pate
Preparation
Preheat oven to 375 degrees. Melt 4 tablespoons butter in a large skillet over high heat. Cook mushrooms for 6 minutes. Add garlic. Cook until mushrooms are golden brown, about 1 minute more. Add wine. Cook, stirring and scraping browned bits from bottom of pan with a wooden spoon, until wine evaporates, about 3 minutes. Sprinkle flour over mixture and stir to combine. Add cream. Cook until slightly thickened, about 1 minute. Season with salt and pepper. Let cool for 15 minutes.
Lay 1 phyllo sheet on a work surface (keep remaining phyllo covered with a damp towel). Lightly brush sheet with melted butter. Top with 1 sheet; brush with butter. Repeat with remaining 3 sheets, leaving top unbuttered.
Cut phyllo stack into six 5 1/2-by-6-inch pieces. Nestle each into a cup of a standard muffin tin. Spoon 2 heaping tablespoons mushroom mixture into each. Bake until golden, 14 to 16 minutes. Top each cup with a bit of pate before serving.
