Walnut Wild Mushroom Turnovers Recipes

MUSHROOM TURNOVERS

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.

MUSHROOM TURNOVERS

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.

PERSILLADE OF WILD MUSHROOMS WITH WALNUT OIL

Steps:

• Heat oven to 375 degrees F (190 degrees C).
• Pick over mushrooms to discard leaves and twigs. Trim mushroom stems and brush them to remove grit. If very dirty, wash them by tossing in a large bowl of cold water, then lifting them out with your hands so grit falls to bottom of the bowl. Do not leave them to soak and absorb water. Drain them in a colander.
• Peel and finely chop the shallots and garlic and push to the side of the chopping board. Chop the parsley, draw in shallots and garlic, and chop them briefly together. Stir them in a bowl with walnut oil. Cut any large mushrooms in 2 to 3 pieces and stir them all into the walnut mixture with salt and pepper.
• Spread mushrooms in a baking dish, cover loosely with foil and bake in oven 20 to 25 minutes or until mushrooms are soft. Remove foil, stir, and continue cooking mushrooms until tender and any liquid has evaporated, 10 to15 minutes longer.

WILD MUSHROOM TURNOVERS WITH ROMANO CHEESE

Steps:

• Preheat oven to 400 degrees F.
• Unroll puff pastry on a flat surface. Roll pastry into a 14-inch square. Using a pizza cutter or a knife, cut pastry into 12 squares.
• Top each square with mushrooms (about 1 heaping teaspoon each) and 1 teaspoon grated cheese. Wet 2 edges of each square with wet fingers and then fold over making a triangle. Press the edges together with a fork.
• Place turnovers on a large baking sheet, about 2 inches apart. Bake 10 to 12 minutes, until puffed up and golden brown.

WILD MUSHROOMS WITH CHESTNUTS AND THYME

Steps:

• Melt 3 tablespoons butter in large deep nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 6 minutes. Add garlic and stir 30 seconds. Add remaining 3 tablespoons butter and stir until melted. Add mushrooms; sprinkle with salt and pepper. Sauté until tender and brown, about 10 minutes. Add thyme and stir 1 minute. Add Madeira and simmer until almost evaporated, about 1 minute. Add chestnuts and whipping cream and simmer until cream thickens and coats mushroom mixture, about 1 minute. Season generously with salt and pepper. Transfer to bowl; sprinkle with chives.

CREAMY MUSHROOM TURNOVERS

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.

MUSHROOM TURNOVERS RECIPE - (3.8/5)

Steps:

• Combine butter, onion and mushrooms in frying pan. Sauté about 10 minutes until tender. Add flour, salt, pepper and thyme. Stir together. Add sour cream. Stir until thickened. Remove from heat. Cool thoroughly. Roll pastry fairly thin. Cut into 3-inch (71/2 cm) rounds. Place 1 tsp. (5 mL) filling in center of each circle. Dampen outer half edge with beaten egg. Fold over and press edges together with fork or fingers to seal. Arrange on greased baking sheet. Cut tiny slits in top of each. To freeze ahead: Do not brush with egg. Freeze on tray. Transfer frozen turnovers to carton or plastic bag. Before serving, arrange on greased baking sheet. Brush with egg. Prick holes in tops. Bake in 350°F (180°C) oven for about 20 to 30 minutes until browned. If already cooked heat in 325°F (160°C) oven for 15-20 minutes until hot. MUSHROOM CUPS: Fill toast cups with mushroom filling. Heat in 400°F (200°C) oven for about 10 minutes or until bubbly hot

WILD MUSHROOM TART WITH WALNUT CREAM

Steps:

• Make the pastry one day in advance by placing the flour and pinch of salt in the work bowl of a food processor fitted with the metal blade. Sift by turning on and off once. Scatter the butter over the flour. Turn machine four or five times, or until the mixture resembles coarse oatmeal. Sprinkle with two and one-half tablespoons of ice water and turn the machine on and off twice. Dump onto a work surface covered with a sheet of waxed paper. The dough should not be too crumbly; if it is, sprinkle with droplets of cold water - just enough to mass the dough together; don't let it get at all damp. Wrap tightly and chill overnight.
• Place the dough between sheets of waxed paper or plastic wrap and roll out to make a large rectangle. Lift off the top sheet and fold the pastry dough into thirds. Turn the dough one-quarter and repeat rolling and folding once. Chill the dough for 20 minutes, then cut into eight equal-sized pieces. Roll out each portion to a paper-thin round and fit into mold or flan ring. Keep chilled until ready to bake. Repeat with remaining pieces of dough.
• Trim cepes' stems and wipe caps with a damp paper towel. Blanch for five minutes in salted boiling water; drain and press dry between paper toweling. Place the egg, prosciutto, bread, walnuts and shallots in the work bowl of a food processor fitted with metal blade and grind to a smooth paste, scraping down the insides of the work bowl from time to time. Scrape into a wide soup bowl, cover and refrigerate for three-quarters of an hour. Using a dinner fork, gradually work in small amounts of the cold cream into the walnut mixture. Each portion of cream must be blended in before the next is added. Season to taste with salt and pepper.
• Preheat the oven to 400 degrees. Spread an even, thin layer of the walnut mixture on the dough. Cut the cepes vertically into very thin slices; fan the slices slightly and place on top of the cream. Brush the surface with a little melted butter mixed with crushed garlic, salt and pepper. Bake on the middle oven shelf for 30 minutes. If using tartlet molds, cool on a wire rack for five minutes before turning out. Sprinkle the mushrooms with a few drops of walnut oil. Serve with a strong sweet chilled wine, such as Sherry.

WILD MUSHROOM TURNOVERS

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.

HOT MUSHROOM TURNOVERS

Steps:

• Using an electric mixer, mix cream cheese, 1/2 c butter and flour until a soft dough forms.
• Wrap dough in plastic wrap and chill for 1 hour.
• Saute mushrooms and onions in 3 tbsp butter until tender.
• Mix in salt, thyme, pepper and 2 tbsp flour.
• Remove from heat, stir in sour cream and then chill.
• On floured surface, roll half of dough very thinly in a large circle and cut into twenty 2 3/4" circles.
• Add scraps back into other half of dough.
• For each of the circles: place a teaspoonful of mushroom mixture then brush half of the edge with egg, and fold the other half over filling.
• Press the edges together with a fork and prick the top to let out any steam.
• Repeat with the remaining dough and ingredients.
• Preheat oven to 450 degrees F.
• Brush tops lightly with remaining beaten egg.
• Bake turnovers for 12 minutes or until golden.

WALNUT & WILD MUSHROOM TURNOVERS

Steps:

• Cook shallots in 1 Tbsp butter in skillet till soft.
• Add mushrooms, cook till all liquid from the mushrooms is evaporated.
• Add thyme, stock & simmer till mixture is almost dry.
• Remove from heat, stir in walnuts, sour cream, mustard, salt & pepper to taste.
• Melt remaining butter in saucepan.
• Preheat oven to 400.
• Roll bread one slice at a time with a rolling pin till paper thin.
• Mound 1 Tbsp of mushroom mixture in the center of bread slice, brush edges with melted butter, fold over into a triange and crimp edges.
• Repeat with remining bread & mushroom mix.
• Take care bread does not dry out. I use the cheapo white square stuff it gives a good seal when fresh.
• You can tightly wrap triangles at this point and refridge till ready to use. I have done this over night. Again the trick is to not let them dry out.
• Place triangles on cookie sheet, brush with melted butter and bake for 10 minutes or until golden brown.