Wild Mushroom Turnovers Recipes

WILD MUSHROOM PUFF PASTRY

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.

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.

SAUTEED WILD MUSHROOMS

Steps:

• Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
• Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

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.

HOT MUSHROOM TURNOVERS

Steps:

• Beat cream cheese spread and 1/2 cup butter in large bowl with mixer until blended. Gradually beat in 1-1/2 cups flour; shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
• Meanwhile, melt remaining butter in medium skillet on medium-high heat. Add mushrooms and onions; cook 5 to 7 min. or until mushroom liquid is cooked off. Add thyme and remaining flour; mix well. Stir in sour cream. Remove from heat.
• Heat oven to 400ºF. Roll out dough on lightly floured surface to 15-inch square. Use 2-1/2-inch cookie cutter to cut dough into 36 rounds, rerolling scraps as necessary.
• Spoon 1 tsp. mushroom mixture onto center of each round; brush edge with egg. Fold in half; seal edges with fork. Place on baking sheets sprayed with cooking spray. Cut small slits in tops to allow steam to escape; brush with remaining egg.
• Bake 18 to 20 min. or until golden brown.

DILLED MUSHROOM TURNOVERS

Steps:

• In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Meanwhile, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until vegetables are tender, 6-8 minutes. Remove from heat; stir in sour cream, flour, salt and dill. Cool to room temperature., Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut circles with a floured 2-1/2-in. round cookie cutter. Place about 1 teaspoon filling on one side of each. Brush edges with egg; fold dough over filling. Press edges with a fork to seal., Place on ungreased baking sheets; brush egg over tops. Bake until edges are golden brown, 12-14 minutes. To Make Ahead: Dough can be made 2 days in advance. Freeze Option: Cover and freeze unbaked turnovers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; cover and return to freezer. To use, bake turnovers as directed, increasing time by 2-3 minutes.

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 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.