"The people who give you their food give you their heart" - Cesar Chavez


Friday, January 21, 2011

90 Wild Mushroom and Blue Cheese Triangles

 Why make 90 wild mushroom and blue cheese triangles? If you're having a party, these are a for sure hit and you can make them well ahead of time and freeze them and then simply heat them up when guests arrive. For our holiday party I made 90 spinach and feta spanakopita and 90 wild mushroom and blue cheese triangles. These are like the new, hip cousin to the traditional spanakopita. Both are delicious and have their fans. This recipe was adapted from the inspirational post, "Spanakopita Triangles + Then Some", from the blog Smitten Kitchen. I am a huge fan of blue cheese, so I was excited to see this rather adventurous adaptation to the spanakopita. I hope you enjoy it as much as I did!
Working with phyllo is not easy and the only way to get comfortable with it is to practise, the more little triangles you roll, the faster and smoother you will be at it. I had to make a lot of uneven funky looking triangles before I was able to make them seamless and even.
Wild Mushroom and Blue Cheese Triangle
(About 90 triangles)

Ingredients:
3 cups boiling water
6 tablespoons unsalted butter
2 1/4 cups sliced green onions
4 garlic cloves, minced
1 1/2 teaspoons fresh rosemary, chopped
1 1/2 teaspoons fresh thyme, chopped
1 1/2 pounds assorted fresh wild mushrooms, like chanterelles, shiitakes and portabellos, cleaned and chopped small
1 1/2 pounds fresh button mushrooms, cleaned and chopped small
15 ounces blue cheese crumbles
Salt and pepper to taste

Directions:
1. In a large saute pan over medium heat, melt the butter. Add the green onions and saute, stirring occasionally, until the onions are soft - about five minutes.
2. Add the garlic, rosemary and thyme and continue to stir for one minute more.
3. Increase the heat to high and add the fresh mushrooms and saute until the mushrooms are tender and the liquids they have released are evaporated, six to eight minutes.
4. Transfer to a bowl and let cool, then stir in blue cheese, sprinkle on salt and pepper to taste.

3 comments:

Veronica Mannion said...

I wanna eat this sooooo bad!!!!!!!
You're beautiful and amazing!

Matthew McGeever said...

Market Information

San Francisco:
Next Market: Saturday February 5th

11am-4pm : Take-homeables and gifts

6pm-11pm : Hot food, Music

Location: SomArts, 934 Brannan St, @ 8th
Admission: $5

ekbenson said...

These look so delicious and easy to make! I thought they would be so hard that I have always bought them frozen from Trader Joe's.... I'll have to try this for the next holiday.