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  • Mushroom Turnovers: Judy Borecky, Escondido, CA

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    sathy
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    This recipe is for mushroom turnovers. It involves making a cream cheese dough that is chilled. Mushrooms and onions are sauteed with margarine and then sour cream, flour, thyme and salt are added and cooked. The chilled dough is rolled out and cut into circles. A spoonful of the mushroom mixture is placed in the center and the dough is folded over and sealed. The turnovers are baked for 20 minutes at 350 degrees.

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    This recipe is for mushroom turnovers. It involves making a cream cheese dough that is chilled. Mushrooms and onions are sauteed with margarine and then sour cream, flour, thyme and salt are added and cooked. The chilled dough is rolled out and cut into circles. A spoonful of the mushroom mixture is placed in the center and the dough is folded over and sealed. The turnovers are baked for 20 minutes at 350 degrees.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    10 views1 page

    Mushroom Turnovers: Judy Borecky, Escondido, CA

    Uploaded by

    sathy
    This recipe is for mushroom turnovers. It involves making a cream cheese dough that is chilled. Mushrooms and onions are sauteed with margarine and then sour cream, flour, thyme and salt are added and cooked. The chilled dough is rolled out and cut into circles. A spoonful of the mushroom mixture is placed in the center and the dough is folded over and sealed. The turnovers are baked for 20 minutes at 350 degrees.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Mushroom Turnovers

    Judy Borecky, Escondido, CA


    8-oz. pkg. cream cheese, 2/3 c. green onions,
    softened chopped
    1 c. plus 2 T. margarine, 1/3 c. sour cream
    divided 2 T. all-purpose flour
    2 c. plus 2 T. all-purpose 1/4 t. dried thyme
    flour, divided 1/4 t. salt
    4 c. sliced mushrooms, 1 egg white, beaten
    chopped
    Garnish; sesame seed

    Blend cream cheese, one cup margarine and 2 cups


    flour; chill. In a skillet, sauté mushrooms and onions in
    remaining margarine for 3 minutes. Add sour cream,
    remaining flour, thyme and salt. Cook for several more
    minutes, stirring occasionally. Divided chilled dough in
    half; roll out 1/8-inch thick and cut with a 2-1/2" round
    cutter. Place heaping 1/4 teaspoon mushroom mixture
    in center of circle. Fold over; press edges gently with
    fingers to seal. Use a spatula to transfer turnovers to a
    lightly greased baking sheet; press edges with a fork.
    Brush turnovers with egg white; sprinkle with sesame
    seed. Bake at 350 degrees for 20 minutes. Makes 5 dozen.

    Mushroom
    Turnovers

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