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© Meredith Corporation. All rights reserved. Used with permission.
Cover dried mushrooms with the hot water; let soak about 30 minutes or until pliable. Drain mushrooms. Remove the stems and discard; finely chop caps. Set aside.
Melt the 2 tablespoons butter or margarine in large skillet; add garlic and cook over low heat for 1 minute. Add shiitake and fresh mushrooms; cook over medium heat about 10 minutes or until mushrooms are tender and liquid has evaporated. Remove from heat. Stir in goat cheese, parsley, pepper, and salt. Let cool slightly.
Remove one sheet of phyllo dough, keeping extra dough covered with plastic wrap. Brush the sheet with some of the melted butter or margarine. Top with a second sheet; brush with additional butter or margarine. Using a pizza cutter, cut dough crosswise into six 2 1/4-inch strips. Place about 1 teaspoon mushroom filling at the top of each strip. Fold the top down over the filling, making a triangle; continue to fold as if folding a flag. Do not wrap too tightly; filling expands when baked. Repeat with remaining phyllo strips and filling.
Place triangles on a baking sheet. Bake in a 350°F oven about 25 minutes or until lightly browned.