Mushroom Turnovers

Name: Mushroom Turnovers
Yield: Yield: 24.
Ingredients: ½ lb (250 g) button or cremini mushrooms (or try a medley of wild mushrooms); ½ lb (250 g) button or cremini mushrooms (or try a medley of wild mushrooms); 2 Tbsp olive or canola oil; ½ lb (250 g) button or cremini mushrooms (or try a medley of wild mushrooms); 2 medium onions, quartered; 2 Tbsp olive or canola oil; Flaky Ginger Ale Pastry or Cream Cheese Pastry; Flaky Ginger Ale Pastry or Cream Cheese Pastry; ½ tsp dried thyme; salt and pepper to taste; salt and pepper to taste; ¼ cup sour cream (light or regular) or 2 Tbsp red wine; ¼ cup sour cream (light or regular) or 2 Tbsp red wine; ¼ cup sour cream (light or regular) or 2 Tbsp red wine; ¼ cup sour cream (light or regular) or 2 Tbsp red wine

Preparation info

Yield:
24
.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

You can freeze these baked or unbaked. No need to thaw them first; just increase the baking time by 3 or 4 minutes.

Ingredients

Flaky Ginger Ale Pastry or Cream Cheese Pastry

Starter
Vegetarian

Method

Prepare desired dough as directed, divide in half, wrap well and chill for 1 hour.

Steel Blade: For filling, process onions with 3 or 4 quick on/offs, until coarsely chopped. Heat oil in a large skillet. Add onions and sauté on medium-high heat for 3 minutes. Process mushrooms with 4 or 5 quick on/offs, until finely chopped. Add to onions and sauté until golden, 7 or 8 minutes. R