Boy, oh boy do I love mushrooms! You can make these ahead of time and freeze them. Then just bake them up and munch away!

20 ounces of mixed mushrooms, chopped, any variety that you like

1 small onion, chopped finely

2 large garlic cloves, minces or crushed

1 t. dried thyme

1/2 c. wine

1 heaping T. nutritional yeast

1 tub of non-hydrogenated, non-dairy cream cheese, such as Tofutti Brand

olive oil for cooking

salt & pepper to taste

1 package of phyllo sheets, thawed

cooking spray, or melted Earth Balance for basting the phyllo sheets

Preheat oven to 350 degrees. Over medium high heat, saute the mushrooms and onions in the oil until the mushrooms release their juice and the juice cooks away. Pour in the wine, the thyme, and garlic, saute until the wine cooks away. Turn off the heat, and stir in the nutritional yeast and cream cheese until thoroughly combined.

Spray or brush a phyllo sheet with oil or Earth Balance. Keep remaining sheets covered with a damp towel. Top with 2 more sheets, spraying or brushing with the oil or Earth Balance between each one. Cut the layered strips into 5 equal strips.

Place 2 teaspoons of filling in the corner of the strip. Fold one corner over to cover the filling. Fold the newly created point down. (Just like folding a flag!) Repeat until you come to the last fold, making sure that the bottom is well oiled so that the flap sticks to the triangle. Brush or spray with Earth Balance or cooking spray. Continue until all the filling is used up.

Place on cookie sheets, and bake for 15-18 minutes, or until lightly browned.

Yield: about 30 triangles