1. Preheat the oven to 350°F.

2. On a work surface, lay a sheet of phyllo pastry flat. Brush the entire surface with butter.

3. Superimpose a second sheet, making sure to align the edges.

4. Repeat this operation until you have three superimposed sheets.

5. Cut the sheets into squares; mold each square of pastry into the holes of a muffin tin.

6. Bake for 5 minutes.

7. Remove from the oven and let cool.

8. In a saucepan, melt the butter. Add the mushrooms and onions and sauté for 4 minutes. Add the chopped hot pepper and thyme. Cook for 1 minute.

9. Deglaze with white wine and let evaporate for 3 minutes. Add the cream and reduce by half. Season with salt and pepper.

10. Serve hot in the phyllo cups.