"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mushroom Turnovers Recipe

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

Julie Withers
Added: Thursday, August 24, 2006


Turnover Dough:
9 oz. cream cheese
1/2 c. butter - softened
1-1/2 c. flour

1/2 lb. minced mushrooms
1/4 c. finely chopped onion
3 tbl. butter
1 tsp. salt
1/4 tsp. thyme
2 tbl. flour
1/4 c. sour cream
1 beaten egg

For the dough:
In a large bowl, beat cream cheese at medium speed. Mix in butter and flour until soft dough is formed. Wrap in wax paper and chill 1 hour.

For the filling:

In medium skillet, saute mushrooms and onions about 5 minutes until tender. Stir in salt, thyme and flour until blended. Stir in sour cream and egg.

To assemble.

Roll dough very thin, using a quarter of it at a time, and cut our 2-inch circles. Drop some of the mushroom mixture on each circle. Fold in half and press edges with a fork.

Place on lightly greased cookie sheet. Prick top of each turnover with a fork. Bake for 12 minutes in a preheated 450 oven (until lightly brown). Serve while still warm.

Personal Notes:
Personal Notes:
You can make these turnovers ahead, bake them, freeze them, and then reheat them when needed.




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