"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."
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1-1/2 cups all-purpose flour
- 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
- 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.
Originally published as Mushroom Turnovers in Taste of Home June/July 2003, p44
Reviews for Mushroom Turnovers
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review