Mushroom Turnovers

Mushroom Turnovers
Servings: 16 Yield: 16 turnovers Prep 45 mins Cook 30 mins Bake 400°F 15 mins


  • 1 tablespoon butter or margarine
  • 1 medium onion, chopped
  • 1/4 pound button mushrooms, finely chopped
  • 1/4 pound wild mushrooms, such as chanterelles or shiitake, finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon dried leaf thyme
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon dried rubbed sage
  • 1/2 cup dry white wine
  • 1 sheet frozen puff pastry (half of 17-1/4-ounce package), thawed according to package directions
  • 1 egg, slightly beaten

Make It

1. Melt butter in large skillet over medium heat. Add onion; cook 2 minutes or until softened. Add mushrooms and garlic; saute 3 minutes until mushrooms release liquid. Add salt, thyme, pepper and sage; saute 1 minute. Add wine; simmer 15 to 20 minutes or until all liquid has been absorbed. Cool.

2. Heat oven to 400 degrees F.

3. Meanwhile, roll out pastry on lightly floured surface to a 12-1/2-inch square. Neatly trim to 12-inch square. Cut sheet into sixteen 3-inch squares. Brush each square with a little egg. Spoon 1 slightly rounded tablespoon filling in center of each square. Fold each square of pastry in half diagonally into a triangle, bringing one corner to opposite corner. Gently pinch edges together to seal, making sure all the filling is sealed inside. With tines of fork, press edges together to seal. Cut a few small slashes in top of each turnover. Brush each turnover with some of the egg.

4. Bake in 400 degree F oven for 15 minutes or until puffed and golden. Make-Ahead Tip: If you wish, before baking, turnovers may be refrigerated several hours, or frozen up to 2 weeks. Thaw before baking. Makes 16 turnovers.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 104, Fat, total (g): 7, chol. (mg): 15, carb. (g): 9, pro. (g): 2, sodium (mg): 181, Percent Daily Values are based on a 2,000 calorie diet.