Wild Mushroom Pastry

1/2 c butter (unsalted)
2 large shallots, minced
6 oz each (rinsed and patted dry):
-chanterelle
-shitaake
-oyster
1/4c tawny port
salt & pepper

3 sticks melted butter
1 lb phyllo

melt 1/2 c butter in saucepan over med heat
add shallots and saute for 2 minutes
reserve several small mushrooms (for top)
Add rest of mushrooms to butter and saute for 2 minutes
Add the port.  Reduce heat to simmer (20 minutes)
remove from heat
Cuisinart
season with salt and pepper
Bake at 350 for 20 minutes