Love Triangles. Or, herbed mushroom marsala phyllo yumminess.

Finger food season is coming. Or, maybe I need to think that because I love the buttery flaky crunch of little tidbits wrapped in that miracle dough.

We were at Caravan two weeks ago, so of course I got a couple packages of phyllo for the freezer.
Only when we got home, I threw one in the fridge on a whim, intending to make some spanky. Well, that didn’t happen. Then when I woke up this morning and opened the fridge, there was this package of mushrooms staring at me. Right next to some thyme, and the phyllo. Like they planned it or something.

This came together slowly, with me futzing on the internet and getting up to stir when the timer went off. It’s not a fast recipe, but it doesn’t require a lot of attention, either.
You could totally make the filling for this one day, and then assemble up to a couple days later. I just had a leisurely Saturday morning.

These are SO LOVELY. I am concluding that himself enjoyed them, as I gave him a sample to take a bite and when I turned around the whole thing was gone. I had them with some bubbly, but am thinking now I bet they would be great with some Amontillado. I’m also wondering how that phyllo would do brushed with layers of that fantastic thyme oil from IKEA instead of butter. That would seriously amp up the herbaceous flavor. Hmmm….. anywho. These are yum. Invite some friends over for a bite and a glass, and make these. You will be sooooo very happy you did.

Herbed Mushroom Marsala Phyllo Triangles

2 medium white onions, sliced in ¼” crescents
2 Tbsp butter
Sprinkle salt
8 oz button mushrooms, washed and sliced into ¼” slices
2 tsp fresh thyme
¼ c. good dry sherry or marsala
½ c. chopped toasted walnuts
¼ c. grated parmesan or pecorino romano(even the green can stuff would be fine)
(4 oz. fresh goat cheese. optional)

½ pkg.-ish of #4 phyllo dough
6 Tbsp. melted butter

Caramelize the onions. Melt the 2 Tbsp butter in a saute pan on low, add the onions, sprinkle with salt and cover. Cook on low, stirring every 20 mins or so until they are reduced and golden. Push the onions to the side, add the mushrooms, thyme, and little more salt. Cook covered, on medium, until the mushrooms are cooked. Remove the lid, pour in the marsala and cook a few more minutes until practically all the fluid has evaporated. Remove from the heat. Stir in the nuts. Check for seasoning, add S&P to taste. Set aside to cool. Once it’s coolish, stir in the cheese.

Preheat oven to 375*. Layer three sheets of phyllo, brushing butter between each. If you’ve never worked with phyllo, don’t be escared. See how here!

Using a pizza cutter or knife, slice the prepared sheet of dough into four strips (with the phyllo in a landscape orientation in front of you. So, four short strips, not longways. In the bottom right corner of each one , place about 2 Tbsp. cooled filling, dot with a little noisette of the goat cheese if using, and triangle fold your way up the dough until you have a little triangle packet. See how here!

Roll ‘em all up till you’re out of patience or filling, whichever comes first. . Brush all the tops with the last of the butter. Bake 375* for 15-20 minutes, until golden brown and delicious. Serve warm or room temperature. These are lovely with a buttery icy cold white, or even better, a dry prosecco or sparkling rose like Gruet’s Jacqueline Leonne pink label. Alas, I had a bottle of prosecco open at shooting so we’ll have to wait for a rose pic down the road. But that Leonne is my current fave, and it is from FREAKING ABQ NEW MEXICO.

Enjoy. We sure did.

Swiss Chard Polenta Tourte


Creamy, sweet, chewy, nutty. The best of everything.
Creamy, sweet, chewy, nutty. The best of everything.

I am obsessed with cashew cream.  Having been dairy-deprived for so long, the ability to have creamy sauces with that rich mouth feel makes me so fucking happy I could danse.  So, I saw this lovely spinach polenta tart on Tastespotting or Foodgawker, and really wanted to try it.  Then, when we went provisioning and Sprouts had this gorgeous rainbow chard, I knew it was a done deal.

This is recipe isn’t hard, but it does have a couple steps.  I made it on a Monday night, but it totally lends itself to doing part one night (the polenta and the onions for example), and then finishing it the next.

Bon appetit – and by the way, just the chard was fantastic on its own. I could have eaten the whole damn pan. By myself.


A couple stages, but sooooo tasty.


Swiss Chard Polenta Tourte
Serves 4
Sweet and creamy chard and buttery sherry onions atop seared mushrooms and a polenta base, with toasty pine nuts. This is heaven in a pie.
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Prep Time
1 hr
Cook Time
30 min
Prep Time
1 hr
Cook Time
30 min
353 calories
29 g
12 g
21 g
13 g
5 g
398 g
441 g
4 g
0 g
14 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 353
Calories from Fat 178
% Daily Value *
Total Fat 21g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 12mg
Sodium 441mg
Total Carbohydrates 29g
Dietary Fiber 5g
Sugars 4g
Protein 13g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the base
  1. ½ c. polenta
  2. 2 c. stock
  3. 1 tsp. butter
  4. ½ tsp. TJ’s 21 Seasoning Salute
For the cream sauce
  1. 1/3 c. cashews, soaked overnight or simmered for 15 minutes
  2. 1 c. stock
  3. ½ tsp. nutritional yeast
  4. 1 tsp. corn starch
For the topping
  1. 8 oz sliced white mushrooms
  2. 1 Tbsp olive oil
  3. 1 bunch swiss chard, cleaned and coarsely chopped
  4. 1 medium white onion, cut in to rings
  5. 1 Tbsp. unsalted butter
  6. 1/3 c. Amontillado dry sherry
  7. 1/3 c. raw pignon nuts.
  1. Cook polenta according to package directions.
  2. Grease a 10” quiche pan or pie pan or springform pan and spread the cooked polenta evenly. (I did this the night before.)
  3. Preheat your oven to 375*
  4. In a medium nonstick skillet, sweat the onions, until they are translucent and just beginning to turn golden and caramelize.
  5. Remove the lid and add the sherry and let the liquid cook off.
  6. While they are cooking, get the olive oil very hot in a large sauté pan, and sear the mushrooms for a good brown sear.
  7. Lower the heat to medium low and spread the mushrooms on top of the polenta base.
  8. To the still-hot skillet, add the stems of the chard, a layer of salt and pepper, then the leafy bits with another layer of S&P. Cover tightly.
  9. While the chard is cooking, make the cashew cream sauce.
  10. In a good blender or food processor, add the drained soaked cashews, the stock, yeast, corn starch, and a couple of the rings of cooked onion.
  11. Purify for (seriously) 1 ½ to 2 minutes, until the mixture is silky in texture and no longer grainy.
  12. Check the chard – it should be tender and deep green. Raise the heat to medium, stir in the cashew cream and cook for a minute or two until the sauce is thickened. It should look like creamed spinach. Spread this on the mushrooms.
  13. Turn off the onion pans, and spread the onions on top.
  14. Sprinkle with the pignon nuts.
  15. Bake for 30 minutes, until the chard is bubbly and the nuts are browned.
  16. Let sit for 10 minutes before slicing. Or, make the night before and then slice while cold and reheat or serve at room temperature.
  1. Serve with a nice big salad.
  2. Serves 4 for dinner, or 6 as a starter course.
Bucket of Yum