Wild BC Salmon Packets with Pinot Noir/Red Pepper Sauce

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Salmon:

4 6 oz. fillets wild BC salmon, skinned and pin-boned

1-2 large portabella mushrooms, finely chopped

2 Tbs. extra-virgin olive oil

8 sheets phyllo pastry

Pinot Noir/Red Pepper Sauce:

1 cup Pinot Noir

2 cups vegetable or chicken stock, lightly salted or unsalted

1 sprig fresh thyme

1 large red pepper, roasted, peeled and pureed

2 Tbs. butter, unsalted

salt and pepper to taste