In 10" skillet over medium-high heat, cook pork
sausage and mushrooms until meat is well browned and
mushrooms are tender, stirring occasionally. With
slotted spoon, remove sausage mixture to paper towels
to drain. In large bowl, mix sausage mixture and
shredded cheese.
With knife, cut phyllo lengthwise into 2" wide strips.
Place strips on waxed paper; then cover with slightly
damp paper towel to prevent phyllo from drying out.
Place 1 strip of phyllo on work surface; brush top
lightly with melted butter. Place about 1 teaspoon
sausage mixture at end of strip. Fold one corner of
strip diagonally over filling so that short edge meets
the long edge of the strip, forming a right angle.
Continue folding over at right angle. Continue
folding over at right angles until you reach the end
of the strip to form a triangular-shaped package.
Place package, seam-side down, in 15 1/2" X 10 1/2"
jelly-roll pan; brush with butter. Repeat with
remaining phyllo strips and sausage mixture. If not
serving right away, cover with foil and refrigerate.
To serve, preheat oven to 425°F. Bake triangles 15
minutes or until golden. Makes about 3 1/2 dozen hors
d'oeuvres. Each triangle: About 50 calories, 4 g fat,
5 mg cholesterol, 90 mg sodium.
TO FREEZE AND USE UP TO 1 MONTH LATER: Place unbaked
triangles in freezer container with waxed paper
between each layer; seal; label: and freeze. About 35
minutes before serving, preheat oven to 425°F. Arrange
frozen triangles on un-greased jelly-roll pan and bake
20 minutes or until triangles are golden.
