I usually make these for appetizers at Christmas get-togethers. They always disappear quickly but they are a little fussy to make. As I transfer this into Big Oven, it occurs to me that they would be easier and probably just as good if they were made in mini tart pans instead of as turnovers, ie. cut a circle out of the dough, then press it into a cup on a tart pan, then fill with the filling, kind of like a mini quiche. I plan to try that next time.
Cuisine: Main Ingredient: mushrooms
31 people want to try | 24 have favorited
Mushroom Turnovers Preparation
1. Saute onions & mushrooms, stir in remaining filling ingredients, cool.
2. Beat butter & cream cheese until smooth
3. Work in flour, chill, roll thin, cut with cookie cutter, fill with filling, seal with egg
4. Bake @ 350F for 20 minutes
This is how I got the recipe from my mother, but I usually use more thyme than it calls for, probably a full tsp or more, to taste. Depends how much you like thyme, I guess. The dough is extremely tender and melt-in-the-mouth.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Mushroom Turnovers. Be the first to review it!
There are no tags on this recipe. Log in to add tags.
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven