hot mushroom turnoversPosted: March 4, 2012
Growing up, there were certain foods I avoided, like school; brussel sprouts, split pea soup, LIVER and our old pungent friend, the mushroom.
I’ve learned to “never to say never” as, with time, things change. Palettes change. And as we grow, we learn to try food before we judge it, as our expectations are sometimes greatly surpassed as we take magical flavor journeys with with world’s wonderfully wide assortment of food.
Pair anything with cheese and I’ll love it (well, except liver). So over the years, as mushrooms popped-up here and there at friends’ feasts, I was more and more open to mushrooms. Then my adventures to Italy taught me how the Italians prize porcini mushrooms and truffles. Italians include mushrooms into delicious dishes, just as if they (the mushrooms) had a seat at the head of the dinner table.
So this week, when out fell this recipe during my search for what to make, I decided to make these turnovers inspired by mushrooms. What’s not to like?
Let’s make mushroom magic!
9 ounces | cream cheese, softened
½ cups | butter, softened (use Falfurrias brand butter per Nanny)
1½ cups | sifted flour
½ pound | mushrooms, minced
1 large | white onion, minced
3 tablespoons | more butter, softened
1 teaspoon | salt
¼ teaspoon | fresh thyme leaves, minced
2 tablespoons | flour
¼ cup | sour cream
1 | cage free egg, beaten
ii. what to do
1. Early in the day or 2 hours before serving, place in large bowl the cream cheese, butter and flour. Beat with an electric mixer at medium speed until soft dough forms.
2. Wrap dough in waxed paper and refrigerate at least one hour.
3. About 1 hour before serving, preheat oven to 450°F.
4. In a medium-sized skillet over medium heat, cook the mushrooms and onion in 3 tablespoons butter until tender, about 5 minutes.
5. Stir in salt, thyme and 2 tablespoons flout until blended and then stir in the sour cream (yes!).
6. On a floured board, thinly roll-out one half of the dough and cut into about 12 circles using a 2¾” cookie cutter. Roll dough scraps into ball and refrigerate.
7. On one ½ of each circle, place a teaspoon of the mushroom mixture. Bush the edges with egg and fold the edges over the filling to meet the bottom edge.
8. With a fork, press edges together and prick tops in three places to let the steam out.
10. Brush turnovers with egg.
11. Bake 12-15 minutes or until golden brown.
Makes about 50 turnovers. Serve warm.
Foodie Tips ~
♥ Use fresh mushrooms for a flavor explosion. Try a little more salt and some pepper if your tongue doesn’t tingle on your first “go” of it.
♥ Can’t find three 3-ounce packages of cream cheese? You’re not alone. It seems our modern day bellies are bigger than the “small packs” so you’ll most likely have to buy multiple 8-ounce blocks or containers of the good stuff and trim ’em down.
♥ Don’t have a 2¾” cookie cutter? I found a small juice glass in my kitchen that measured-up quite fine.
♥ While the original recipe calls for an ungreased cookie sheet, I think I went a little liberal with the egg brushing. I found some PAM Baking Spray helped a lot.
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Who is “Mary Stephenson?”
We Kikers lived at 2927 Trailend Drive and Mary was the mother of the family living next door to us.
Mary was a fabulous foodie friend of ours and you’ll find a few recipes from Mary’s kitchen here at Betty’s Cook Nook.
Our two families spent many shared dinners and laughs together so I was happy to find some of Mary’s recipes tucked in Mom’s cookbook since the Stephensons were a magnificent and memorable part of my wonder years.
Mary typed-up this recipe on an 8½” x 11″ piece of paper, and I found the original recipe (below) in Mom’s 3-ring black binder.