Phyllo is a paper-thin Greek pastry sheet found in the frozen food section of most food stores. Porcini mushrooms can be found in better delicatessens and supermarkets.
3 sheets phyllo dough
½ cup melted butter
Pre-heat the oven to 350º. Brush a sheet of dough with butter. Place another sheet on top of the first sheet and brush with butter. Place the last sheet on top and brush with butter. Using a cookie cutter, cut out twelve 3 inch circles. Line the circles in twelve 2 oz. stainless steel or ceramic sauce cups. Bake for 10 minutes or until golden brown.
½ cup half and half
1 tablespoon dried porcini mushroom, reconstituted and chopped
1 clove garlic, minced
Pinch of kosher salt
Pinch of fresh ground black pepper
Pinch of thyme
Mix all ingredients together. Fill the phyllo cups and bake for 8 minutes or until custard has puffed and is a light golden color.