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Wee Mushroom Turnovers




Source of Recipe


etiquettegrrrls.com website






Recipe Introduction


These were very, very popular at a recent party. Even after they cooled down. The dough is not the easiest to deal with - a little sticky - keep it cool and use plastic wrap or parchment paper to roll it out. Worth the hard work, though. Use the mushrooms you like - I have good results with half shitakes (caps only) and half crimini.





List of Ingredients



• CRUST:
  
• 8 oz. cream cheese - room temperature
  
• 1/2 c. butter - room temperature
  
• 1 1/2 c. flour
  
• FILLING:
  
• 3 T. butter
  
• 1 onion - very finely minced
  
• 1/2 lb. fresh mushrooms - VERY finely minced
  
• 1/4 t. dried thyme
  
• pinch of salt
  
• 2 T. flour
  
• 1/4 c. sour cream
  






Instructions



1. CRUST: Cream together the cream cheese and butter until smooth. Slowly add the flour a bit at a time, mixing well after each addition. Shape into a ball, wrap in plastic and refrigerate for at least 1/2 hour.
   
2. FILLING: Melt butter in a skillet over low heat. Add onion and saute until light brown. Add the mushrooms, and saute until they begin to soften. Add salt and thyme; sprinkle in flour. Stir. Mix in the sour cream. Stir and cook gently until the mixture has thickened, about 8 minutes. Taste and adjust seasonings, if necessary. Remove from the heat and cool.
   
3. Preheat oven to 450 degrees. Roll out the dough on a floured surface to 1/8" thickness. Cut into rounds using a cookie cutter or the top of a glass. Place a dab of the mushroom filling in the middle of each round and fold each in half to form a semi-circle. Press edges together with a fork. Also with a fork, prick the top of each turnover, so the steam can escape. Bake 8 - 10 minutes or until golden brown.