Wild Mushroom Tartlets

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1 pound wild mushrooms (cremini, portobello, shiitake, morel, oyster), coarsely chopped

8 ounces goat cheese

1/4 cup truffle or olive oil

1/4 cup fresh flat-leaf parsley, chopped

Salt and pepper, to taste

60 phyllo-pastry tartlet shells, packaged

Garnish: sliced mushroom, chopped chives

2 tablespoons butter

1 shallot, chopped

2 garlic cloves, chopped