Mushrooms, Nuts, & Yogurt--Another Royal Foodie Joust

Time for another round of the Royal Foodie Joust hosted by The Leftover Queen!

If you're not familiar (plus there've been some changes) here's the low-down:
Each month, 3 ingredients are chosen based on participant voting.  Participants then create a dish using those three ingredients in some fashion.  (Recipes are not limited to the 3 joust ingredients.)  Everyone posts their entries over at The Foodie Blogroll forum and more voting takes place.

This month's ingredients are: Mushrooms, Nuts, & Yogurt.

When I think of yogurt, I think smoothies & parfaits.  No way was I putting mushrooms in a smoothie. 

You're welcome.

So parfaits it had to be.  Besides: "Parfait's gotta be the tastiest thing on the whole damn planet." (Donkey from Shrek)

I'm guessing Donkey had something sweet in mind.  These parfaits are savory...for the most part.  I added candied nuts to offset the tangy yogurt and goat cheese.

Savory Mushroom Parfaits
from Ms. enPlace

1 6 oz container Greek yogurt (plain)
2-3 oz goat cheese, softened
olive oil
1 small onion, diced (about 1 c)
8 oz mushrooms, thinly sliced
salt & pepper to taste
1/2 Tbsp butter
3 Tbsp pecan halves
1 Tbsp powdered sugar

Using a hand mixer, beat the goat cheese until smooth.  Add the yogurt and blend well.  Chill until ready to use.

Heat 1 tsp olive oil in a skillet.  Saute the onions over medium-low until golden.  Remove from pan.

Add another 1-2 tsp of olive oil to the pan and turn the heat up to medium high.  When the pan is hot, add the mushrooms and sear.  Continue cooking the mushrooms, while stirring, until they are golden on the edges and no longer give off water.  Add the onions back to the pan and season the mixture with salt and pepper.  Allow to cool.

While the mushroom mixture cools, melt the butter in a separate pan.  When foamy, add the pecan halves and saute until fragrant.  Place powdered sugar in a small bowl, add the pecans, and toss.

Carefully spoon the yogurt mixture into 2-3 champagne flutes.  Top with a layer of the mushroom mixture.  Next, sprinkle on a few candied pecans.  Add another layer of yogurt, another layer of mushrooms, ending with more pecans.