"The belly rules the mind."--Spanish Proverb

Mushroom Turnovers Recipe

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This recipe for Mushroom Turnovers, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John and Verna Heinrichs
Added: Wednesday, June 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pastry:

1 pkg (8 oz) cream cheese
1/2 cup softened butter or margarine
1 1/2 cups white flour



Mushroom Filling:

3 Tbsp hard margarine or butter
1 large onion finely chopped
2 Tbsp white flour
1 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
1/4 cup sour cream
1 large egg, fork-beaten
1/2 lb fresh white mushrooms, chopped

Directions:
Directions:
Pastry: Beat cream cheese and margarine in medium bowl until well mixed. Add flour. Mix well, Shape into ball. Chill for at least 1 hour. Mushroom Filling: Melt margarine in frying pan on medium. Add onion and mushrooms. Cook for about 10 minutes, stirring often, until softened. Add flour, salt, pepper and thyme. Stir. Add sour cream. Heat and stir until thickened. Remove from heat. Cool. Roll out pastry on lightly floured surface to 1/8". Cut into 3" circles. Place 1 tsp filling in center of each circle. Dampen half of outer edge with egg. Fold over. Press edges together with fork or fingers to seal. Arrange in single layer on greased baking sheets. Cut tiny slits in top of each turnover. Brush tops with egg. Bake at 450 for about 10 minutes until golden brown. Makes 36-48 turnovers.

 

 

 

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