Return to Main Recipes Page/Return to Home Page

Mushroom Turnovers (D, TNT)
Source: New York Times Cookbook
Yield: 48

9 oz. cream cheese (3 small packages), softened
1 4-oz. stick butter, softened
1-1/2 cups all-purpose flour

1 large onion, minced
1/2 pound fresh mushrooms, minced
3 tsp. butter
1 tsp. salt
1/4 tsp. thyme
2 tbsp. all-purpose flour
1/4 cup sour cream

Cream ingredients thoroughly for dough and chill.

Sauté onion and mushrooms in butter. Add remaining ingredients except sour cream, and cook until thickened. Stir in sour cream.

Divide dough in half and roll each half thinly. Cut in rounds and place as much of the mushroom mixture on each as possible. Fold over to make half-round and seal. May be frozen at this point.

Preheat oven to 450°F. Remove desired quantity from freezer. Pierce each top with knife point and brush each with a mixture of one egg yolk, beaten with 1 teaspoon water.

Bake 12 to 15 minutes until golden.

Poster's Notes:
You may have some mushroom mixture left over. You could certainly use puff pastry in this recipe. You could also use this filling with phyllo. I figured that the cream cheese/butter pastry dough was particularly appropriate for Shavuot.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A