Quick Appetizer: Mushroom Turnovers

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The best thing about being home for the holidays is that my family is up for anything food wise that I might propose. They are the best taste testing guinea pigs a gal could ask for.

And so when I suggested a night of small appetizers that soon blossomed into several courses and A LOT of food, they were in… we opened up a couple bottles of wine; my dad and Mark took their roles as sous chefs and my aunt practiced her food styling skills. By the end of this hour long grazing event we were stuffed but very, very satisfied. Now, I plan to share some of the other recipes we made this evening over the next couple of days/weeks, but for the moment, here’s a great quick appetizer that is sure to impress — Mushroom Turnovers.

Really, anything in puff pastry is amazing, but this mushroom-cream-gruyere mix was out of this world!

For this recipe, you’ll need:

2 tbsp unsalted butter

2 tbsp olive oil

3 tbsp finely chopped shallot

12 oz. cremini mushrooms, finely chopped

1½ tsp Herbes de Provence

salt and pepper, to taste

½ cup heavy cream

1 oz. Gruyère cheese, grated

1 package puff pastry, thawed

1 egg, lightly beaten with 1 tbsp water

Breakfast in Bed(stuy) / Mushroom Turnovers

Melt the butter with the olive oil. Add the shallot and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms, and herbes, and season with salt and pepper. Cook, stirring, until the mushrooms are tender, 6 to 7 minutes. Add the cream and simmer for about 15 seconds, then remove from the heat. Fold in the cheese. Let the filling cool.

Preheat an oven to 400°F. Line a baking sheet with parchment paper.

Breakfast in Bed(stuy) / Mushroom Turnovers_2

Cut the dough into large rectangular sheets. Place the filling onto each square and fold the pastry over to form a triangle. Crimp the edges to seal. Brush with egg wash and poke the pastry with a fork.

Breakfast in Bed(stuy) / Mushroom Turnovers_3

Bake until golden brown, about 15 minutes. Let cool slightly before serving.

Breakfast in Bed(stuy) / Mushroom Turnovers_4

Mushroom Turnovers
 
Ingredients
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 3 tbsp finely chopped shallot
  • 12 oz. cremini mushrooms, finely chopped
  • 1½ tsp Herbes de Provence
  • salt and pepper, to taste
  • ½ cup heavy cream
  • 1 oz. Gruyère cheese, grated
  • 1 package puff pastry, thawed
  • 1 egg, lightly beaten with 1 tbsp water
Instructions
  1. Melt the butter with the olive oil. Add the shallot and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms, and herbes, and season with salt and pepper. Cook, stirring, until the mushrooms are tender, 6 to 7 minutes. Add the cream and simmer for about 15 seconds, then remove from the heat. Fold in the cheese. Let the filling cool.
  2. Preheat an oven to 400°F. Line a baking sheet with parchment paper.
  3. Cut the dough into large rectangular sheets. Place the filling onto each square and fold the pastry over to form a triangle. Crimp the edges to seal. Brush with egg wash and poke the pastry with a fork.
  4. Bake until golden brown, about 15 minutes. Let cool slightly before serving.
 

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