Mushroom Turnovers Recipe




Mushroom Turnovers Ingredients


PASTRY INGREDIENTS

1 cup butter (slightly softened)
1 package cream cheese (softened)
1/2 tsp salt
2 cup flour
1 each egg
2 tsp milk

MUSHROOM FILLING

2 can stems and pieces (4 oz)
1/2 cup onions (minced)
1/2 tsp salt
1/8 tsp white pepper
1 tsp lemon juice
2 tsp flour
1/2 cup light cream

A Recipe for
Mushroom Turnovers

 

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To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%


This Recipe for Mushroom Turnovers is one of thousands in the Recipes-to-go Bread Cookbook.


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This is a recipe for Mushroom Turnovers from the recipe cookbook of Recipes-to-go (Bread)


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To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.




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Mushroom Turnovers

Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare







Mushroom Turnovers Directions

Pastry:
Combine butter, cream cheese and salt and beat well. Add flour and
blend. Wrap dough in waxed paper 8x6 rectangle and chill overnight.
Remove 10 minutes before rolling. Roll part of dough at a time to 1/8
inch thick. Cut into 2 1/2 inch rounds. Put 1 teaspoon of filling in
each. Moisten edges and fold double. Press edges with fork to seal.
Mix egg with milk and slightly beat. Brush with and milk and chill 1
hour. Bake at 350F for 25 minutes or until golden brown. May be
frozen. Makes 5 dozen. Mushroom filling:
In pan, saute mushrooms and oinions in butter. Sprinkle in salt,
pepper, lemon juice and flour. Stir and simmer 2 minutes. Gradually
add cream and stir util smooth and thickened. Chill. Add 1 tablespoon
sherry or dry vermouth before chilling, if desired.

Serves: 8

 

 

 

 

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Mushroom Turnovers Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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