Wild Mushroom Turnovers Recipes

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MUSHROOM TURNOVERS



Mushroom Turnovers image

These make-ahead freezer turnovers have been a family favourite at our house for well over 30 years. They are a bit finicky to make, so get everything done and form them one evening when watching a great movie.

Provided by Valerie Lugonja

Categories     Appetizer

Time 2h15m

Number Of Ingredients 12

250 gram package cold cream cheese (, cubed)
110 grams or 1/2 cup ice cold butter (, cubed)
180 grams or 1 1/2 cup all-purpose flour
60 grams or 2 tablespoons butter
350 grams or 3/4 pound fresh mushrooms (, minced)
100 grams or 1/2 medium onion (, minced)
1/8 teaspoon dried thyme
¼ teaspoon salt
½ teaspoon ground black pepper
1 ½ teaspoons all-purpose flour
125 grams or 1/2 cup sour cream
egg yolk for brushing on pastry

Steps:

  • Mix cream cheese and 1/2 cup butter
  • Add flour until fully incorporated and form into a ball; divide and set one ball aside, covered lightly at room temperature while making filling and wrap the other in plastic and chill
  • Place flour and butter into mixing bowl and pulse for 2 seconds on Turbo 2-3 times until mealy
  • Place cream cheese into mixing bowl and pulse for 2 seconds on Turbo 2-3 times until ingredients begin to form into a ball
  • Remove ingredients from mixing bowl to another bowl or place on the counter and form into 2 balls by hand; wrap one in plastic and chill and set the other aside, covered lightly at room temperature while making filling
  • Melt 2 tablespoons of butter in a large skillet; add mushrooms, onion, thyme, salt and pepper
  • Saute, stirring constantly, until tender (about 5 minutes)
  • Sprinkle flour over ingredients to avoid lumps; stir to thicken
  • Reduce heat to low; stir in sour cream
  • Heat just until thickened; remove from heat
  • Mixture should not be runny: it should sit in a mound on the pastry without spreading
  • On a lightly floured surface, roll dough to less than 1/4 inch thickness; cut into 2.5 inch rounds with fluted cutter
  • Place small amount of filling in the middle of each circle (a heaping teaspoon); dot water along inside edge of each pastry circle to seal
  • Fold dough over filling to form a half-circle; press to seal dampened edges
  • Place on cookie sheet lined with parchment paper; press edges with a fork and puncture each decoratively to release steam while cooking OR recut sealed edges with the cutter, as illustrated
  • Pre-heat oven to 375°F if baking immediately
  • Brush with egg yolk; bake for 12 minutes, at 350°F, or until golden brown OR
  • Brush with egg yolk and freeze on parchment-lined cookie sheet overnight; then package into labelled and dated zip-lock freezer bags
  • Remove from freezer, place on parchment-lined cookie sheet and bake frozen at 400°F for 15 - 18 minutes, until golden

MUSHROOM TURNOVERS



Mushroom Turnovers image

Tasty appetizers for the holidays made with a cream cheese pastry and savory mushroom filling.

Provided by Rachel Gilkes

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 40m

Yield 10

Number Of Ingredients 11

1 (8 ounce) package cream cheese
1 cup butter
1 ½ cups all-purpose flour
2 tablespoons butter
¾ pound fresh mushrooms, finely chopped
½ medium onion, chopped
⅛ teaspoon dried thyme
¼ teaspoon salt
½ teaspoon ground black pepper
1 ½ teaspoons all-purpose flour
½ cup sour cream

Steps:

  • In a medium bowl, mix together the cream cheese and 1 cup of butter until well blended. Mix in the flour until fully incorporated. Pat into a ball, and refrigerate while you make the filling.
  • Melt 2 tablespoons of butter in a large skillet. Add the mushrooms and onion. Season with thyme, salt and pepper. Cook and stir until tender, about 5 minutes. Sprinkle the flour over everything so it won't get lumpy, then reduce the heat to low, and stir in the sour cream. Heat just until thickened, then remove from the heat.
  • Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Cut into 3 inch rounds. Place a small amount of the mushroom mixture on one side of each circle, then fold the dough over and press to seal. Prick the tops with a fork to vent steam, and place the pastries on a baking sheet. (They can also be frozen at this time until needed.)
  • Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 17.4 g, Cholesterol 84.6 mg, Fat 31.3 g, Fiber 1 g, Protein 5.4 g, SaturatedFat 19.6 g, Sodium 280 mg, Sugar 0.9 g

CREAMY MUSHROOM TURNOVERS



Creamy Mushroom Turnovers image

Make and share this Creamy Mushroom Turnovers recipe from Food.com.

Provided by Kim127

Categories     Lunch/Snacks

Time 40m

Yield 36 turnovers

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
1 1/2 cups flour
1/2 cup butter, softened
2 tablespoons butter
1/2 lb fresh mushrooms, minced
1 medium onion, minced
1 clove garlic, minced
1/4 cup sour cream
1/2 teaspoon salt
1 dash pepper
1/4 teaspoon dried thyme
2 tablespoons flour
1 egg, beaten

Steps:

  • For the shell, in a large bowl, beat cream cheese, flour and butter until smooth.
  • Shape into a large ball, wrap in plastic and refrigerate for one hour.
  • In a large skillet over medium heat, cook mushrooms, onions and garlic in the butter until tender.
  • Stir in sour cream, spices and 2 tablespoons flour; stirring until smooth.
  • Set aside.
  • On a floured surface, roll half of the dough 1/8 inch thick.
  • With a floured small round cookie cutter (or glass), cut out as many circles as possible.
  • Repeat with remaining dough.
  • Preheat oven to 450 degrees.
  • Onto one half of each circle of dough, place a teaspoon of mushroom mixture.
  • Brush edges of dough circle with some egg; fold dough over filling.
  • With fork, firmly press edges of dough circle to seal and prick the tops.
  • Place turnovers on ungreased cookie sheet and brush tops with remaining egg.
  • Bake 12-14 minutes until golden brown.

Nutrition Facts : Calories 79.1, Fat 6, SaturatedFat 3.7, Cholesterol 22, Sodium 77, Carbohydrate 5.1, Fiber 0.3, Sugar 0.3, Protein 1.6

WILD MUSHROOM TURNOVERS



Wild Mushroom Turnovers image

I've been making these for parties ever since I joined forces with my old friend Marianna Green. We both had little babies, and together we catered weddings, birthday parties, and more parties. I froze these two-bite nibbles by the dozen-I always had a batch on standby for last-minute events. They're still one of my favorite party hors d'oeuvres. No fuss, no muss, no sauce needed.

Yield makes about 35 bite-size turnovers

Number Of Ingredients 15

1/2 cup (1 stick) unsalted butter, at room temperature
1 (3-ounce) package cream cheese, at room temperature
2 tablespoons minced fresh chives
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
3 tablespoons unsalted butter
1/2 pound mixed wild mushrooms, finely chopped
1 small yellow onion, minced
1 tablespoon all-purpose flour
4 1/2 teaspoons sherry
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
1/4 cup sour cream or crème fraîche
1 large egg yolk
2 teaspoons water

Steps:

  • TO MAKE THE PASTRY: Using an electric mixer fitted with the paddle attachment, beat the 1/2 cup butter and cream cheese on medium speed until smooth. Beat in the chives; add the 1 1/4 cups flour and 1 teaspoon salt and beat on low speed to form a stiff dough. Form the dough into 2 equal disks, wrap in plastic wrap, and refrigerate for at least 30 minutes or overnight.
  • TO MAKE THE FILLING: In a large skillet set over medium heat, melt the 3 tablespoons butter and sauté the mushrooms and onion until the juices have evaporated. Sprinkle with 1 tablespoon flour, stirring until the mixture is combined; cook for 2 more minutes. Stir in the sherry, salt, pepper, and parsley. Cook for 2 more minutes; stir in the sour cream. Remove the skillet from the heat and let cool before assembling the turnovers.
  • Preheat the oven to 425°F. Grease baking sheets with butter or cooking spray or line with parchment paper or silicone liners.
  • Sprinkle a work surface with flour, and using a rolling pin sprinkled with flour, roll out each chilled dough disk to about 1/8 inch thick. Cut out dough rounds using a 4-inch biscuit cutter. Gather the scraps and reroll the dough to make more rounds. Add more flour to the work surface, if necessary. Place a teaspoon of the filling on each dough round, moisten the outer edges with water, and fold in half. Crimp the edges with a fork to seal. In a small bowl make an egg wash by mixing the egg yolk and the 2 teaspoons water with a fork until combined. Brush the egg wash on top of each turnover. Bake on the prepared sheets until golden brown, 13 to 15 minutes. Cool on wire racks. Serve warm or at room temperature.
  • Seal the unbaked turnovers in freezer-weight plastic bags and freeze for up to 3 weeks. To serve, brush the frozen turnovers with egg wash and bake, until golden, about 16 minutes.

WILD MUSHROOM PUFF PASTRY



Wild Mushroom Puff Pastry image

If you love mushrooms, this is your recipe. Elegant and easy!

Provided by Susan

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 35m

Yield 8

Number Of Ingredients 9

1 tablespoon olive oil
1 shallot, minced
1 pound assorted wild mushrooms, sliced
2 cloves roasted garlic, minced
1 cup grated Parmesan cheese
1 bunch fresh thyme, leaves stripped and chopped
salt and black pepper to taste
½ cup heavy cream
1 (17.25 ounce) package frozen puff pastry, thawed

Steps:

  • Preheat oven to 400 degrees F.
  • Heat olive oil in a large skillet over medium-high heat. Add shallot; cook and stir until tender, about 5 minutes. Lower heat to medium-low and add mushrooms. Cook and stir until mushrooms reduce by half, about 15 minutes. Stir in roasted garlic, Parmesan cheese, and thyme. Season to taste with salt and pepper. Stir in cream. Remove from heat and allow mushroom mixture to cool. It will thicken as it cools.
  • Unfold pastry sheet onto floured surface and lightly roll into a 12 x 15 inch square. Cut into eighteen 3 inch squares. Place a mounded teaspoon of mushroom filling in the center of each square. Fold pastry over filling to form a triangle. Pinch edges firmly together with a fork to seal.
  • Bake 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.

Nutrition Facts : Calories 483.8 calories, Carbohydrate 33.4 g, Cholesterol 31.4 mg, Fat 33.8 g, Fiber 2.1 g, Protein 11.2 g, SaturatedFat 11.7 g, Sodium 360.8 mg, Sugar 1.4 g

MUSHROOM TURNOVERS



Mushroom Turnovers image

"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."

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 3-1/2 dozen.

Number Of Ingredients 13

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 large egg
2 teaspoons water

Steps:

  • 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.

Nutrition Facts : Calories 203 calories, Fat 15g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 307mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

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