This is adapted from Cooking at Home with the CIA, a book I often turn to when I want to make something that is both tasty, and sure to impress. This recipe is both- savory sauteed wild mushrooms combined with tangy goats cheese and fresh herbs; all wrapped in layers of phyllo dough and baked to crispy golden perfection. You may use whatever mushrooms you love in this recipe, it will even be good with plain button mushrooms. You can also fiddle with the herbs- I chose tarragon because I love the assertive anise flavor, but other fresh herbs will also produce a wonderful result. My adaptations from the original include reducing the butter by 6 tablespoons, specifying chanterelle mushrooms, and replacing chervil with tarragon.