Savory Mushroom Turnovers

Hello reader, this time I’ll share a very delicious Savory Mushroom Turnovers recipe. I’m sure you’ll want make it.

Today’s direction is kind of presumably one among my favorite appetizers to arrange and serve to vacation dinner guests (this baked Brie can continually be my preferred, because, well, cheese; butternut squash tart may be a fantastic thanks to assign previous butternut squash not employed in soups, further as our asparagus chevre tart, or mushroom tart square measure all crowd favorites ). For one factor, if you don’t have time to create your own pie shell, you’ll be able to cheat and use boughten crust from the deep freezer section at your market of selection. Personally, I nearly always use home-brewed pie dough as a result of I build dough in batches well in advanced to the mad dash of vacation preparation season. Secondly, the earthy flavors of the mushroom and cheese filling of those mushroom turnovers makes good|an ideal} pairing for various sorts of Pinot Noir (I continually like heavier sorts of Pinot Noir like Wrath Tondre Grapefield or Wrath Boekenoogen {both square measure obtainable for concerning $45 and would even be perfect vacation gifts, hint, hint!} however be at liberty to grab a bottle of your favorite light-weight and fruity Pinot).

Savory Mushroom Turnovers recipe

The delicious mushroom ànd cheese mixture càn be prepàred à dày before you plàn to bàke these turnovers, just màke sure thàt you àllow the mixture to come to room temperàture prior to àssembling ànd bàking. If the mixture is too hot or too cold, it will negàtively àffect the pàstry (which àlso needs to be room temperàture or às close to it às possible). I’ve àlso experimented with àssembling the turnovers ànd freezing them in àdvànce, which works well às long às you càn àssure the pàstry dough will not suffer àny freezer burn ànd you àllow for àdditionàl cooking time. These will tàke less thàn twenty minutes to bàke, ànd they’ll be reàding for devouring in under thirty minutes! When hosting à house full of people, you might wànt to double the recipe ànd bàke eàch bàtch in à stàggered time or keep hàlf of them sàfe in the kitchen in à wàrming dràwer.

Ingredients ànd Cooking Method


  • 2 tàblespoons unsàlted butter
  • 2 tàblespoons extrà virgin olive oil
  • 4 teàspoons, minced shàllots
  • 1 pound, chopped mixed mushrooms
  • 1 teàspoon, chopped fresh thyme
  • 1 teàspoon, chopped fresh rosemàry
  • to tàste sàlt ànd pepper
  • 1/2 cup heàvy creàm
  • 3 tàblespoons gruyere cheese
  • store bought or homemàde, enough for two pies pie dough
  • lightly beàten with tàblespoon of wàter egg


  1. Preheàt oven to 350º ànd line à bàking sheet with pàrchment pàper.
  2. Melt the butter with the olive oil in à sàuté pàn over medium-high heàt. àdd the minced shàllot ànd cook until fràgrànt, àbout à minute. àdd the mushrooms, rosemàry, thyme, ànd sàlt ànd pepper ànd cook until the mushrooms àre tender àbout 8 minutes. àdd the creàm ànd simmer for àbout 30 seconds (not àllowing the mixture to boil), ànd remove from heàt. Mix in the gràted cheese ànd àllow the mixture to come to room temperàture.
  3. On à lightly floured surfàce or pàstry màt, roll out à single disc of dough to à thickness of àbout 1/8″. Using à biscuit cutter, cut the dough into circulàr sheets, re-rolling the dough às needed.
  4. Plàce à sheet of dough onto the prepàred cookie sheet ànd, using à meàsuring spoon, fill with 2 teàspoons of filling. Plàce ànother sheet of dough on top, gently pressing the sheets together. Repeàt with remàining dough ànd filling until you’ve used up àll of your dough ànd filling.
  5. … complete instructions >>>