Best Mushroom Turnovers With Sour Cream Recipes

TRADER JOE'S MUSHROOM TURNOVERS

Steps:

• Make pastry: beat cream cheese until light and fluffy.
• Add butter and mix well.
• Add flour and mix until smooth.
• Dough will be VERY sticky.
• Wrap dough in waxed paper and chill at least one hour.
• Filling: Saute onion in butter until tender.
• Add mushrooms and cook until tender.
• Stir in salt, thyme, flour and sour cream.
• Cook until thickened.
• Cool completely.
• Divide the pastry dough in half.
• Put remaining half back in frige.
• Roll other half out on floured board to 1/8 inch thickness.
• Cut with a 2-3 inch round cookie cutter.
• Drop a spoonful of filling onto each circle.
• Brush edges with beaten egg.
• Fold dough over filling and press edges together.
• Brush tops of turnovers with beaten egg.
• Cut a small slit in the top of each turnover to allow steam to escape.
• Bake at 450 for 10 minutes on an ungreased baking sheet.
• Makes about 3 doz.

CREAMY MUSHROOM TURNOVERS

Steps:

• For the shell, in a large bowl, beat cream cheese, flour and butter until smooth.
• Shape into a large ball, wrap in plastic and refrigerate for one hour.
• In a large skillet over medium heat, cook mushrooms, onions and garlic in the butter until tender.
• Stir in sour cream, spices and 2 tablespoons flour; stirring until smooth.
• Set aside.
• On a floured surface, roll half of the dough 1/8 inch thick.
• With a floured small round cookie cutter (or glass), cut out as many circles as possible.
• Repeat with remaining dough.
• Preheat oven to 450 degrees.
• Onto one half of each circle of dough, place a teaspoon of mushroom mixture.
• Brush edges of dough circle with some egg; fold dough over filling.
• With fork, firmly press edges of dough circle to seal and prick the tops.
• Place turnovers on ungreased cookie sheet and brush tops with remaining egg.
• Bake 12-14 minutes 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.

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.

HOT MUSHROOM TURNOVERS

Steps:

• In large bowl with mixer at medium speed, beat cream cheese, 1 1/2 cups flour and 1/2 cup butter until smooth; shape into ball; wrap; refrigerate 1 hour.
• Meanwhile, in 10 inch skillet over medium heat, in 3 tablespoons hot butter, cook mushrooms and onion until tender, stirring occasionally.
• Stir in ham, sour cream, salt, thyme and 2 tablespoons flour; set aside.
• On floured surface with floured rolling pin, roll half of dough 1/8 inch thick.
• With floured 2 3/4 inch round cookie cutter, cut out as many circles as possible.
• Repeat.
• Preheat oven to 450F.
• Onto one half of each dough circle, place a teaspoon of mushroom mixture.
• Brush edges of circles with some egg.
• Fold dough over filling.
• With fork, firmly press edges together to seal; prick top.
• Place turnovers on ungreased cookie sheet, brush with remaining egg.
• Bake 12 to 14 minutes until golden.
• Note: You can freeze these unbaked, then pop the frozen turnovers right in the oven- just bake a bit longer.

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

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.