Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Clean and finely chop mushrooms.

Using a rasp, finely mince the garlic.

Remove the thyme leaves from the stem, and finely chop the leaves.

Finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the shallot.

Measure out the butter, sherry vinegar and flour.

Melt ½ cup butter over medium heat in a small pot.

Preheat the oven to 350°F.

To make the phyllo tarts, lay a piece of phyllo on the cutting board, and brush it well with melted butter. Add another piece of phyllo on top, and again brush well with more butter. Add one more piece of phyllo on top. Cut the phyllo into squared, about 2inches x 2 inches.

Gently press each phyllo square into a muffin tin and cook for 6 – 7 minutes until tartlets are golden brown.

Heat saucepan over medium high heat. Add butter, and when melted add shallots into the pan.

Cook shallots about 1 minute until starting to turn translucent, and add mushrooms. Cook the mushrooms for about 5 minutes until they are all softened and have released liquid.

Add the garlic, thyme and flour and cook for about 1 more minute. Add the sherry vinegar to deglaze. Season with pepper and salt to taste. Let By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce until the vinegar is coating the mushrooms and not much if any liquid is left.

Let the bruschetta cool slightly and serve in phyllo cups.