Chop mushrooms into small to medium chunks. Do not mince so you can retain some of the texture – this is not a pâté and you want to have some chunks to bite into.

Heat large skillet on medium high and add 1 tablespoon each of butter and olive oil to the pan. Sauté minced shallots until they are starting to turn translucent (about two minutes), then add minced garlic and cook for about one more minute.

Now add chopped mushrooms, seasoned with a large pinch of salt and cook for about 4-5 minutes.

Cook until wine and other liquid from mushrooms has reduced and is of the consistancy to scoop without being runny. Taste before filling phyllo dough and add additional seasoning if required.

Place one sheet onto a large cutting board and cover the remaining sheets to prevent them from drying out. Brush with melted butter or spray with preferred oil.

Cut phyllo sheet vertically into half, then cut each half into half again creating 4 long strips, place about 1 teaspoon at the bottom of a strip and fold into triangles (the same way you would fold a flag).

Bake at 375°F for about 12 minutes or until turning golden brown. Yum!