Directions

1. To make filling, melt butter in a large, heavy sauté pan over medium high heat. Add shallot, mushrooms and thyme, and sauté, stirring frequently, until mushrooms are softened and beginning to brown and pan is dry. Add sherry and stir to scrape up any brown bits on bottom of pan. Cook for 30 seconds and then reduce heat to medium. Sprinkle with flour, salt, and pepper, stirring constantly until flour is cooked, about 1 minute. Pour in cream and simmer on low until mixture thickens. Taste for seasoning and add salt and pepper if needed. Remove from heat and let cool.
2. To assemble appetizers: Spoon approximately 1 tablespoon of filling into shells. Sprinkle cheese on top. Place shells on ungreased baking sheet. Bake in a preheated 350 degree F oven for 10-15 minutes or until filling is warm and cheese melts. Remove from oven and cool slightly before serving.
3. (Appetizers can be frozen before baking. Place filled tart shells on baking sheet in freezer for 2 hours or until tartlets are frozen. Place frozen tartlets in an airtight container or plastic bag and return to freezer for up to a month. To bake, place frozen tart shells (no need to thaw) on baking sheet and bake in pre-heated 350 degree F oven for 12-15 minutes.)