Best Wild Mushroom Turnovers Recipes

WILD MUSHROOM TURNOVERS WITH ROMANO CHEESE

Wild Mushroom Turnovers with Romano Cheese image

Provided by Robin Miller : Food Network

Time 22m

Yield 6 servings

Number Of Ingredients 3

Ingredients

1 sheet frozen puff pastry, thawed according to package directions
2 cups reserved cooked wild mushrooms (from Asparagus-Wild Mushroom Risotto with Parmesan)
4 tablespoons grated Romano

Steps:

Preheat oven to 400 degrees F.
Unroll puff pastry on a flat surface. Roll pastry into a 14-inch square. Using a pizza cutter or a knife, cut pastry into 12 squares.
Top each square with mushrooms (about 1 heaping teaspoon each) and 1 teaspoon grated cheese. Wet 2 edges of each square with wet fingers and then fold over making a triangle. Press the edges together with a fork.
Place turnovers on a large baking sheet, about 2 inches apart. Bake 10 to 12 minutes, until puffed up and golden brown.

WILD MUSHROOM TURNOVERS

Wild Mushroom Turnovers image

I've been making these for parties ever since I joined forces with my old friend Marianna Green. We both had little babies, and together we catered weddings, birthday parties, and more parties. I froze these two-bite nibbles by the dozen-I always had a batch on standby for last-minute events. They're still one of my favorite party hors d'oeuvres. No fuss, no muss, no sauce needed.

Yield makes about 35 bite-size turnovers

Number Of Ingredients 15

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature
1 (3-ounce) package cream cheese, at room temperature
2 tablespoons minced fresh chives
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
3 tablespoons unsalted butter
1/2 pound mixed wild mushrooms, finely chopped
1 small yellow onion, minced
1 tablespoon all-purpose flour
4 1/2 teaspoons sherry
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
1/4 cup sour cream or crème fraîche
1 large egg yolk
2 teaspoons water

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.