"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mushoom Turnovers Recipe

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

Diana Scheide
Added: Saturday, July 22, 2006


Dough (makes about 2 dozen)

1 - 8oz Cream Cheese at room temperature
1 - Stick Butter at room temperature
1 1/2 Cups Flour

Mushroom Turnover Filling

6 Tblsp. Butter
1 Large Onion finely chopped or several shallots
1 Pound mushrooms finely chopped
1/2 tsp. Thyme
1 tsp. Salt
Freshly ground black pepper to taste
4 Tblsp. Flour
1/2 Cup Light cream or half and half
Chopped Fresh Parsley


Mix butter and cream cheese thoroughly (use mixer). Add flour with pastry blender until smooth. Chill.

In a skillet, heat the butter, add the onion and cook until clear. May brown lightly. Do Not Burn! Add the mushrooms and cook, stirring often, about three minutes.
Add the thyme, salt, pepper and parsely and sprinkle with flour. Stir in the cream and cok gently until thickened.

Roll to 1/8 inch thickness on a lightly floured surface and cut into 3 inch rounds. Place a teaspoon (maybe less) of filling on each and fold dough over filling. Press edges together with fork. Prick top crusts to allow steam to escape. Freeze. Preheat oven to 450. Bake on ungreased baking sheet, until lightly browned, about 15 minutes.

Number Of Servings:
Number Of Servings:
about 24




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