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Old 10-18-2004, 02:00 PM   #11
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Quote:
Originally Posted by lyndalou
Wasabi Woman,

I read the Sara Moulton recipe, and am a little confused. It says to roll out the bread slices, then brush both sides with melted butter, then fill , fold , and brush again with melted butter? Or did I read it wrong? A strong possibility so early in the morning. :?
No, you didn't read it wrong, she says to brush twice, but remember, however many times you brush, you are just using up the 4 tbls of butter.
Here's the FoodNetwork link - Mushroom Turnovers
To tell you the truth, I think I just brushed the top sides, filled and then brushed it again on the "outsides".

Be sure and let me know how you liked them!
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Old 11-20-2004, 09:16 PM   #12
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Re: Mushroom Turnovers

Quote:
Originally Posted by jude
Does this sound good to anybody? I am wondering if I can substitute crescent rolls for the dough? I think they would be flakier.



Mushroom Turnovers

3 dozen turnovers, so modify the amounts if you need more or less.

Ingredients:

9 oz. cream cheese - softened
1 cup butter, softened
3 cups flour, sifted
1 pound mushrooms, minced
1 large onion, minced
2 tsp. salt
1/2 tsp. thyme leaves (or to taste)
4 additional tbsp. of flour - for filling
1/2 cup sour cream
1-2 egg(s) - beaten - to brush onto dough before closing

Prepare dough first, this takes a while to chill.

Filling:
In large skillet over medium heat, (add about 4-6 tbsp. butter or
margarine to pan before cooking) cook mushrooms and onions until
tender. Stir in salt, thyme leaves and 4 tbsp. of remaining flour.
Stir in sour cream.

Dough:
In large bowl with electric mixer on medium speed, beat cream cheese,
butter and flour until dough forms. Refrigerate for one hour in wax
paper.

Spread flour over work area and roll out dough. Cut into circles about
5 - 5 1/2 inches in diameter. Spoon mixture into 1/2 of circle. Be
careful not to add too much because filling may ooze out during baking
if too much is added.

Brush other half of circle (inside) with beaten egg (to hold closed).
Fold over and press down around the edges with a fork to seal. Prick
top with fork 2 - 3 times.

Lightly grease baking sheet with shortening or margarine.

Bake at 450 degrees for 12 - 15 minutes until browned.
Jude, I made these today & put them in the freezer for Thanksgiving. I did not get 3 dozen turnovers, but only 2 dozen. No big deal though! Anyway, I baked a couple for hubby & I to try & they are wonderful!! Thanks for sharing the recipe! :D
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Old 08-30-2006, 06:29 PM   #13
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Thanks

This one goes in my files as well.
Marion
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Old 10-23-2006, 07:15 PM   #14
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Quote:
Originally Posted by jude
Marmalady,
Yes, I used the dough recipe. I did divide the dough and work with 1/4 at a time. They were pretty tasty but next time I need to give it a little more "kick". Maybe I'll add some peppers or something.
Sorry to resurrect this thread but it looks awesome! I don't know if jude is still around but I bet a little horseradish would do great in here for a little flavor boost.
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Old 10-23-2006, 07:28 PM   #15
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Quote:
Originally Posted by jude
Marmalady,
Yes, I used the dough recipe. I did divide the dough and work with 1/4 at a time. They were pretty tasty but next time I need to give it a little more "kick". Maybe I'll add some peppers or something.
Great recipe! I like my food a little spicy, so adding pepper is a good idea. Will definitely give this a try.
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Old 10-23-2006, 08:02 PM   #16
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Have you tried making them with puff pastry dough? Seems to me that would be a great shortcut.

Here's a recipe for mushroom pie you might want to consider. It's an original from my friend John, who is quite a gourmet chef.

Mushroom Pie

1-1/4 lb. fresh mushrooms
1/2 cup sweet onions, chopped
1 tbl garlic, minced
1/4 tsp salt
dash pepper
4 tbls butter, divided
2 tbls flour
2 cups liquid (liquid from shrooms plus half & half)
pastry for double crust pie

Preheat oven to 425.
Saute mushrooms and onions slowly in 2 tbls butter until caramelized. Add garlic, and cook a minute more. Season with salt and pepper. Drain any remaining liquid from the pan and put in 2 cup measure, then fill with half & half.
Melt other 2 tbls butter in large sauce pan, stir in flour and cook a minute, then remove from heat and whisk in liquid. Cook, stirring, over medium heat until sauce thickens. Add mushrooms to sauce, correct seasoning, and set aside.
Line 8" pie pan with pastry. Add filling, top with pastry, crimp edges and prick top.
Bake at 425 degrees for 8 minutes. Reduce heat to 350 for 35-45 minutes, or until browned.

*Note: I detected a hint of herb in this...possibly thyme and/or oregano.
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