Preheat oven to 350 degrees F. Butter a large baking sheet.
In a large skillet, melt butter; saute mushrooms, garlic, thyme, salt, and pepper until all the liquid is evaporated. Remove from heat, set aside and let cool.
Place the 8 green chive stems in boiling water, drain and place in ice water. Drain on paper towels and set aside.
Place one (1) Phyllo sheet on work surface (keep remainder covered with slightly damp towel). Brush Phyllo lightly with melted butter.
Top with 2nd Phyllo sheet. Brush lightly with butter. Top with 3rd Phyllo sheet. Brush with butter.
Cut stacked, buttered Phyllo lengthwise into three (3) equal strips. Then cut crosswise into three (3) 5 x 5-inch squares equal strips.
Divide cooled mushroom mixture among the 9 Phyllo squares. Do the same with the Brie cheese and smoked salmon lox.
Gather all four corners of the Phyllo together over the center and gently crimp and form each one into purses.
Transfer to the buttered baking sheet. Brush tops lightly with butter. Repeat with remaining pastry. These can be made the day before, covered and refrigerated.
Bake approximately 5 to 7 minutes or until crisp and golden brown. Remove from oven and let cool.
Tie chive stems around each herbed phyllo purse with a single knot being careful they do not tear. Place a wide strip of Dijon mustard on each serving plate, then draw wavy lines through it for an interesting design. Place the baked purse on the plate and serve.
Makes 9 servings.
Phyllo Purses with Herbs, Brie Cheese and Salmon Lox Recipe: https://whatscookingamerica.net/appetizers/herbedphyllo.htm