"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Savory Mushroom Turnover Recipe

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This recipe for Savory Mushroom Turnover, by , is from The Lovell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kimberly Lovell


2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 teaspoons, minced shallots
1 pound, chopped mixed mushrooms
1 teaspoon, chopped fresh thyme
1 teaspoon, chopped fresh rosemary
to taste salt and pepper
½ cup heavy cream
3 tablespoons gruyere cheese
store bought or homemade, enough for two pies pie dough

Preheat oven to 350º and line a baking sheet with parchment paper.
Melt the butter with the olive oil in a sauté pan over medium-high heat. Add the minced shallot and cook until fragrant, about a minute. Add the mushrooms, rosemary, thyme, and salt and pepper and cook until the mushrooms are tender about 8 minutes. Add the cream and simmer for about 30 seconds (not allowing the mixture to boil), and remove from heat. Mix in the grated cheese and allow the mixture to come to room temperature.
On a lightly floured surface or pastry mat, roll out a single disc of dough to a thickness of about 1/8". Using a biscuit cutter, cut the dough into circular sheets, re-rolling the dough as needed.
Place a sheet of dough onto the prepared cookie sheet and, using a measuring spoon, fill with 2 teaspoons of filling. Place another sheet of dough on top, gently pressing the sheets together. Repeat with remaining dough and filling until you've used up all of your dough and filling.
Bake for about 25 minutes, or until they're golden brown. Serve while still warm.




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