Mushroom Turnovers Recipe

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

High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?
Annita Manning

Mushroom Turnovers Recipe
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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%

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Mushroom Turnovers

Food Tip
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%

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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