Best Mushroom Turnovers With Spinach Salad Recipes

SPINACH AND MUSHROOM SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
• Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
• Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
• Top salad with mushrooms and bacon, garnish with egg.

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.

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.

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.

SPINACH AND SHIITAKE MUSHROOM PHYLLO TURNOVERS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and garlic to pan; sauté 10 minutes or until tender. Remove from heat.
• Place tofu in a large bowl. Add miso, juice, salt, and pepper; mash with a fork until combined. Add mushroom mixture to tofu mixture in bowl, and stir until combined.
• Heat a large nonstick skillet over medium heat. Add 1 bag spinach to pan; cook until wilted (about 7 minutes), stirring frequently. Drain.
• Repeat procedure with remaining 2 bags spinach. Add spinach to the tofu mixture in bowl; stir until well combined. Cool.
• Preheat oven to 400°.
• Place 3 phyllo sheets on a large cutting board or work surface (cover the remaining dough to keep from drying); lightly coat phyllo with cooking spray.
• Cut stack lengthwise into 4 (3 1/2-inch-wide) strips. Spoon about 1 rounded tablespoon spinach mixture onto one end of each strip.
• Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
• Place triangles, seam sides down, on a baking sheet. Lightly coat tops with cooking spray. Repeat procedure with remaining phyllo sheets and filling.
• Bake at 400° for 12 minutes or until golden.

MUSHROOM TURNOVERS WITH SPINACH SALAD

Steps:

• Preheat the oven to 450°. In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms, season with salt and pepper and cook until the liquid evaporates, about 10 minutes. Transfer to a bowl along with the parsley, scallions and lemon peel; season with salt and pepper. Stir in the cream cheese and 1 teaspoon lemon juice.
• On a lightly floured surface, roll out 1 puff pastry sheet to an 11-inch square, then halve it. Repeat with the other pastry sheet. Arrange one-quarter of the filling crosswise on 1 half of each piece of pastry, leaving a 1/2-inch border. Brush the borders with some egg, then fold the pastry to enclose the filling. Cut 2 vents into each turnover and crimp the edges; transfer to a parchment-paper-lined baking sheet. Brush the tops with more egg. Bake until puffed and golden-brown, about 18 minutes. Let rest for 5 minutes.
• In a serving bowl, whisk together the remaining lemon juice and 1 tablespoon olive oil; season with salt and pepper. Add the spinach and toss. Serve with the turnovers.
• TIP: Toss the filling with the baby spinach before sealing inside the pastry. Freeze uncooked turnovers for up to 1 month. Let stand at room temperature for 20 minutes before baking as directed. 16 points per serving