Jonathan Shambroom: Cooking

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Cooking

J's Favorite Recipes

Mushroom Turnovers

INGREDIENTS DIRECTIONS

Dough In the bowl of a food processor, combine the flour, butter and cream cheese. (A large mixing bowl works fine). Process (or mix by hand) into a a ball of dough. Wrap in waxed paper and refrigerate for 30 minutes or more.

1 1/2 cups flour

1/2 cup (1 stick) butter
(cut up into small pieces first)

8 ounces cream cheese In a medium-sized saute pan over medium heat, coook the shallots in the butter with a sprinkle of salt. When the shallots are soft, but not darkened in color, add the chopped mushrooms. Cook, stirring, until the moisture fromt eh mushrooms has evaporated. Add the brandy and cook 1 minute, stirring. Add the flour and cook for a minute more. Add the cream, thyme, salt and pepper to taste and stir to combine. Remove from heat and cool.

Filling

1/2 pound mushrooms, finely chopped,
(button, crimini, or a mixture of wild mushrooms)

2 shallots

3 tablespoons butter Preheat oven to 450 degrees.

2 tablespoons brandy

1/4 cup cream Roll out the dough on a lightly floured surface to about 1/8 inch thick. (have lots of extra flour handy to keep it from sticking as you roll it. Cut into 3-inch circles. Fill each circle with a half teaspoon of the mushroom mixture and fold in half, crimping the edges with a fork. Prick the top of each turnover with a fork and transfer to a parchment lined baking sheet.

1 tablespoon flour

1 tablespoon fresh thyme, minced

sald and freshly ground pepper

NOTE: These turnovers freeze very well once they are made. Just freeze them on a baking sheet and, once frozen, transfer to air-tight bags. Do not defrost before cooking. Simply bake a few extra minutes. *If you put them in a bag first, and then freeze, they are likely to stick together and be very difficult to separate once unfrozen. Freezing on the sheet first really works!
Recipe source: Tante Marie's class

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Back to Recipes
Cooking
J's Favorite Recipes

Mushroom Turnovers
INGREDIENTS		DIRECTIONS
Dough		In the bowl of a food processor, combine the flour, butter and cream cheese. (A large mixing bowl works fine). Process (or mix by hand) into a a ball of dough. Wrap in waxed paper and refrigerate for 30 minutes or more.
1 1/2 cups flour
1/2 cup (1 stick) butter (cut up into small pieces first)
8 ounces cream cheese		In a medium-sized saute pan over medium heat, coook the shallots in the butter with a sprinkle of salt. When the shallots are soft, but not darkened in color, add the chopped mushrooms. Cook, stirring, until the moisture fromt eh mushrooms has evaporated. Add the brandy and cook 1 minute, stirring. Add the flour and cook for a minute more. Add the cream, thyme, salt and pepper to taste and stir to combine. Remove from heat and cool.

Filling
1/2 pound mushrooms, finely chopped, (button, crimini, or a mixture of wild mushrooms)
2 shallots
3 tablespoons butter		Preheat oven to 450 degrees.
2 tablespoons brandy
1/4 cup cream		Roll out the dough on a lightly floured surface to about 1/8 inch thick. (have lots of extra flour handy to keep it from sticking as you roll it. Cut into 3-inch circles. Fill each circle with a half teaspoon of the mushroom mixture and fold in half, crimping the edges with a fork. Prick the top of each turnover with a fork and transfer to a parchment lined baking sheet.
1 tablespoon flour
1 tablespoon fresh thyme, minced
sald and freshly ground pepper


NOTE: These turnovers freeze very well once they are made. Just freeze them on a baking sheet and, once frozen, transfer to air-tight bags. Do not defrost before cooking. Simply bake a few extra minutes. *If you put them in a bag first, and then freeze, they are likely to stick together and be very difficult to separate once unfrozen. Freezing on the sheet first really works! Recipe source: Tante Marie's class

Back to Recipe Index and Cooking Home Page