Mushroom Turnovers
Mushroom Turnovers are an easy-to-make appetizer perfect for any occasion. With a savory filling of sauteed mushrooms, onions and herbs enclosed in a flaky pastry, these turnovers are sure to impress your guests.
Mushroom Turnovers are an easy-to-make appetizer perfect for any occasion. With a savory filling of sauteed mushrooms, onions and herbs enclosed in a flaky pastry, these turnovers are sure to impress your guests.
- Carbohydrate 169.541536810712 g
- Cholesterol 4296.06486248 mg
- Fat 1358.03457995824 g
- Fiber 3.50446879240334 g
- Protein 222.898457362421 g
- Saturated Fat 772.393939518344 g
- Serving Size 1 1 Serving (4011g)
- Sodium 12439.8318888278 mg
- Sugar 166.037068018309 g
- Trans Fat 186.287522764562 g
- Calories 13534 calories
Step-by-step
- Saute onions & mushrooms, stir in remaining filling ingredients, cool.
- Beat butter & cream cheese until smooth
- Work in flour, chill, roll thin, cut with cookie cutter, fill with filling, seal with egg
- Bake @ 350F for 20 minutes
Should the accompaniment match the richness of the pastry or contrast with it entirely? Pairing rich, dairy-laden pastries filled with earthy mushrooms requires balancing heavy fats with sharp acidity or clean bitterness. Crisp green salads dressed in bright vinaigrettes containing lemon juice or champagne vinegar provide the necessary acid to cut through the high fat content of the cream cheese dough. Bitterness works equally well by clearing the palate between bites of dense, buttery pastry. Consider serving these savory parcels alongside a sharp chicory salad or peppery arugula tossed with shaved radishes.
Acidity also plays a vital role within beverages poured alongside the dish. High-acid white wines like Sauvignon Blanc or dry sparkling wine pierce the heavy cream cheese and butter coating left on the tongue. Tannic red wines clash unpleasantly with mushrooms, often bringing out a metallic taste, whereas crisp, dry beverages refresh the palate completely. Temperature contrast elevates the experience further by pairing piping hot, freshly baked turnovers with chilled, crisp garden vegetables. Serving raw radishes or crisp celery sticks introduces a refreshing crunch that highlights the tender filling inside.
Common failures usually stem from improper moisture management in the pan or dough handling errors. Mushrooms release vast amounts of water during cooking that must be fully evaporated before sealing the filling inside the pastry. Trapped moisture turns the interior dough soggy, preventing the characteristic flakiness that defines a good turnover. Cooking the finely chopped mushrooms until all liquid vanishes ensures a concentrated flavor profile without structural compromise. Additionally, keeping the cream cheese and butter dough thoroughly chilled prevents the fat from melting prematurely during the rolling process.
Baking requires precise temperature control to achieve optimal flakiness. Set the oven to 350 degrees Fahrenheit and bake for twenty minutes until golden brown. Letting the dough rest in the refrigerator for at least thirty minutes before rolling firms the butter layers responsible for steam generation during baking. Steam pockets inflate the flour layers, creating the delicate, flaky texture necessary for a successful pastry. Proper cooling on a wire rack prevents condensation from softening the bottom crust before serving.
