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Mushroom Turnovers Recipe

Mushroom Turnovers Recipe photo by Taste of Home

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"I love these tasty little turnovers hot or cold," writes Joanne Migliozzi-Beers from Mesquite, Nevada. "They're great for parties or for serving at home. I'm recently 'transplanted' from Pennsylvania - the nation's top mushroom producer. A friend gave me this recipe while I was living there."

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Mushroom Turnovers Recipe

Prep: 30 min. + chilling Bake: 10 min.

Yield: 14 Servings

30 10 40

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/2 cups all-purpose flour
FILLING:
1/2 pound fresh mushrooms, finely chopped
1 medium onion, finely chopped
2 tablespoons butter
1/4 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1 egg
2 teaspoons water

Directions

In a small bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour.
Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in the sour cream, flour, salt and thyme. Remove from the heat; set aside.
Roll dough into 1-in. balls; place on ungreased baking sheets. Flatten into 3-in. circles. In a small bowl, beat the egg and water; brush over pastry.
Place about 1 teaspoon mushroom filling in the center of each circle. Fold pastry over and seal edges. Brush tops with remaining egg mixture. Bake at 450° for 10-12 minutes or until golden brown. Yield: 3-1/2 dozen.

Nutritional Facts 1 serving (3 each) equals 203 calories, 15 g fat (9 g saturated fat), 58 mg cholesterol, 307 mg sodium, 13 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Mushroom Turnovers in Taste of Home June/July 2003, p44

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Mushroom Turnovers

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Reviewed on Mar. 09, 2013 by _FOOTSIE

When I was making these and saw the amount of salt called for I thought it was way too much for only a half pound of mushrooms, (and I like my salt) so I cut it down to around 1/2 tsp. I didn't really measure it but I was right, the original recipe would have been too salty. The filling was good with the decreased salt but the dough was very bland so the next time I made them, I added salt, marjoram and thyme to the dough and it was much better. I added minced minced garlic to the mushrooms and onions and instead of salt, used either Everglades Seasoning (Monkey Dust lol) or Tony Chachere's for a little zing.

Reviewed on Mar. 29, 2010 by sambugjoebear

These are very tasty! And they are great hot or cold. If you want to warm them back up after refrigerating, place them back in the oven-microwaving will make the crust soft.

Reviewed on Jun. 15, 2009 by sambugjoebear

These are very delicious and never last long with my husband around. The thyme really boosts up the flavor and makes them a perfect savory snack.