Creamy Mushroom and Goat Cheese Tarts

I hesitate to refer to it as a New Year's resolution, but I do intend to be better about two things...starting now.

1. eating better
2. throwing away far less food

A menu, once-weekly grocery shop, and a renewed committment to bring left overs for lunch each day will help with the second.

Being just a little thoughtful about that menu and shopping list will help immensely with the first.

So, I bought the latest edition of Cooking Light magazine. I found a number of recipes I was interested in trying, and made this appetizer for dinner with Brian's parents a few nights ago. If only all "light" recipes tasted this good.

Ingredients:

• 2 Tbsp. extra virgin olive oil
• 1/2 C chopped shallots (about 2 large)
• 2 Tbsp. chopped fresh sage
• 1/2 tsp. kosher salt, divided
• 1/4 tsp. freshly ground black pepper
• 1 lb. mushrooms (such as portobello, oyster, shitake, etc.)
• 3 cloves garlic, minced
• 1/3 C dry white wine
• 1 tsp. lower sodium soy sauce
• 3 Tbsp. light sour cream
• 3 Tbsp. fat free half and half
• 2 oz. goat cheese
• 2 boxes (30 cups) Athens mini filo cups
• 2 Tbsp. chopped fresh chives

Method:

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat.
2. Add shallots, and sauté 1 minute.
3. Add sage, 1/4 teaspoon salt, pepper, and mushrooms; sauté 4 minutes.
4. Add garlic, and sauté until mushrooms are lightly browned and liquid almost evaporates (about 5 minutes).
5. Stir in sherry and soy sauce; cook for 30 seconds or until liquid almost evaporates.
6. Remove skillet from  heat.
7. Stir in the remaining 1/4 teaspoon salt, sour cream, half-and-half, and goat cheese.
8. Spoon about 2 teaspoons mushroom mixture into each phyllo shell.
9. Garnish with fresh chives.

Source: Cooking Light