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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mushroom Turnovers Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
2 Tbs. unsalted butter
2 Tbs. olive oil
3 Tbs. finely chopped shallots
12 oz. cremini mushrooms, finely chopped
1 1/2 tsp. chopped fresh thyme
1 1/2 tsp. chopped fresh rosemary
Kosher salt and pepper to taste
1/2 cup heavy cream
1 oz. Gruyere cheese, grated
Pillsbury pie crust
1 egg lightly beaten with 1 Tbs. water

Directions:
Directions:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

In a saute pan over medium-high heat, melt the butter with the olive oil. Add the shallot and cook, stirring, about 30 seconds. Add the mushrooms, thyme and reosemary, and season with salt and pepper. Cook, stirring, until the mushrooms are tender - 6-7 miinutes. Add the cream and simmer for about 15 seconds, then remove from the heat. Fold in the cheese. Let the filling cool to room temperature.

Remove the pie crust from the refrigerator and let stand for 5 minutes. On a lightly floured work surface, roll out the crust into a large rectangle. Using the bottom of a large glass or a bowl, cut into large circles.

Put 1 to 2 Tbs. of the mushroom mixture on the circle and fold over to make a half moon. Do not overfill. Pinch edges closed.

Lightly brush the tops and edges fo the pastries with egg wash. Bake until gold brown, about 15 minutes. º

Number Of Servings:
Number Of Servings:
12 - 24 depending on size

 

 

 

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