"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mushroom Turnovers Recipe

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This recipe for Mushroom Turnovers, by , is from Our Mother's Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Clement Pouliot
Added: Thursday, September 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 (8 oz.) packages of cream cheese, softened
2 1/4 cups all-purpose flour
3/4 cup butter, softened
3 tablespoons butter
1 cup chopped onion
1 lb. mushrooms, chopped
1/4 teaspoon thyme
1/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup sour cream
3 tablespoons sherry
1 tablespoon butter, melted

Directions:
Directions:
Combine first 3 ingredients. Shape dough into a ball; cover and chill 1 hour.

Melt 3 tablespoons butter in a large skillet over medium heat; add onion, saute 12 minutes or until onion is golden. Stir in chopped mushrooms, and saute 3 minutes. Stir in thyme, salt and pepper. Sprinkle 2 tablespoons flour evenly over mushroom mixture. Stir in sour cream and sherry. Remove from heat and set aside.

Pat or roll chilled dough to 1/8-inch thickness on a lightly floured surface; cut with 3-inch round cutter.

Spoon 1 teaspoon mushroom mixture on half of each dough circle, fold dough over filling. Press edges together with a fork to seal. Place turnovers on an ungreased baking sheet.

Bake at 400 for 15 to 20 minutes or until edges are lightly browned; brush tops with melted butter.

Number Of Servings:
Number Of Servings:
3 dozen
Personal Notes:
Personal Notes:
To make ahead, freeze uncooked turnovers on a baking sheet Put frozen turnovers into plastic freezer bags. Freeze up to 1 month.

 

 

 

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