Phyllo dough:
Filling:
First cut the phyllo dough into 4 x 4-inch squares. Then melt the butter and use a brush to rub the dough squares with it, then put them in buttered baking pans. There should be 4 sheets per baking pan, the idea is to place them diagonally over the lower dough to form a sort of star with the points. Put in the oven, preheated to 350°F, for 5 minutes.
For the mixture, slice the mushrooms, sauté in a pan with olive oil and coriander. Season with salt and pepper.
Using a hand mixer, beat the cream, eggs, and grated cheese, then add the mushrooms and blueberries.
In each mini quiche, add the mixture to the brim, and bake for 10 minutes in the preheated oven.
