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Welcome to Foodie Friday! I may share a recipe, review a restaurant, or talk about food in some other way. You never know. Heh heh. Today . . . Amy’s mushroom turnovers I devised this recipe when I was looking for some dairy and egg free hors d’oeuvres to serve at a party. Most recipes that I found had cream cheese in them; none had white wine. They have been a huge hit, each time I’ve prepared them. My 3 year old son can’t get enough of them! They’re a bit time consuming to make, but worth the effort. 1 package mushrooms, finely chopped 2 T butter (I use Earth Balance Buttery Sticks – dairy free and quite tasty) 1/4 cup minced shallots 1/4 tsp dried thyme 1/8 teaspoon salt (I tend to use very little salt when cooking – just enough to enhance the flavor. Feel free to add more to suit your taste) 1/8 teaspoon black pepper 1/4 cup white wine 2 packages Pepperidge Farm puff pastry Melt butter in skillet over medium heat. Sautee shallots for 1 minute; add mushrooms and spices. Sautee for 5 minutes. Add white wine and continue cooking until liquid has evaporated. Remove from skillet and cool. Defrost puff pastry, and lay flat. Smooth out cracks, and use a rolling pin to thin the puff pastry slightly. Cut circles using a water glass. Place @ ½ tsp of mushroom mixture in the center of each circle. Wet edges of pastry with water, stretch slightly, and fold pastry over filling. Use a fork to crimp edges closed. Preheat oven to 350 degrees F. Bake turnovers approximately 10-15 minutes, or until golden brown. Let sit 5 minutes before serving. They also freeze quite well. Place unbaked turnovers on a cookie sheet lined with wax paper, and place in freezer until frozen. Remove to a freezer safe container, separating the layers with wax paper. I don’t even worry about defrosting them before baking. *The recipe makes a lot of mushroom mixture. You will likely have some left over. Try it on crackers. Yum. |