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Savory Mushroom Turnovers

Apologies for being absent around here the past couple of weeks. I had some really fantastic recipes planned that would have been perfect for Halloween, however my mother-in-law took a turn for the worst and lost her battle to uterine cancer; obviously family came first. Everyone is still so raw emotionally, we're not sure what the plans are, if any for Thanksgiving. However, in honor of my brilliant mother-in-law, I'll continue cooking and baking, for her.

Losing a loved one around the holiday’s just… sucks. From now on, there’s going to be an empty chair at the dinner table, a beloved recipe that will never be made again because the recipe was never written down. Fortunately, my mother-in-law wrote everything down and neatly filed away all of her recipes, so it’s my hope that as we move through the holiday season, I am able to share some of her fantastic recipes (and trust me, the woman never made anything that was less than fantastic!).

Today’s recipe is quite possibly one of my favorite appetizers to prepare and serve to holiday dinner guests (this baked brie will always be my number one, because, well, cheese; butternut squash tart is a fantastic way to use up old butternut squash not used in soups, as well as our asparagus goat cheese tart, or mushroom tart are all crowd favorites ). For one thing, if you don’t have time to make your own pie crust, you can cheat and use store-bought crust from the freezer section at your market of choice. Personally, I almost always use homemade pie dough because I make pastry dough in batches well in advanced to the mad dash of holiday cooking season. Secondly, the earthy flavors of the mushroom and cheese filling of these mushroom turnovers makes a perfect pairing for different styles of Pinot Noir (I always prefer heavier styles of Pinot Noir such as Wrath Tondre Grapefield or Wrath Boekenoogen {both are available for about $45 and would also be perfect holiday gifts, hint, hint!} but feel free to grab a bottle of your favorite light and fruity Pinot).

The delicious mushroom and cheese mixture can be prepared a day before you plan to bake these turnovers, just make sure that you allow the mixture to come to room temperature prior to assembling and baking. If the mixture is too hot or too cold, it will negatively affect the pastry (which also needs to be room temperature or as close to it as possible). I’ve also experimented with assembling the turnovers and freezing them in advance, which works well as long as you can assure the pastry dough will not suffer any freezer burn and you allow for additional cooking time. These will take less than twenty minutes to bake, and they’ll be reading for devouring in under thirty minutes! When hosting a house full of people, you might want to double the recipe and bake each batch in a staggered time or keep half of them safe in the kitchen in a warming drawer.

For this particular recipe, gruyére is used. If you cannot find gruyére, you may substitute your favorite Swiss cheese or Jarlsberg.

Savory Mushroom Turnover

Ingredients and Cooking Method

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Savory Mushroom Turnovers

by Rae Goldman November-3-2017

These savory mushroom turnovers are sure to be a hit for your next holiday gathering.

Ingredients

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 teaspoons, minced shallots
1 pound, chopped mixed mushrooms
1 teaspoon, chopped fresh thyme
1 teaspoon, chopped fresh rosemary
to taste salt and pepper
1/2 cup heavy cream
3 tablespoons gruyere cheese
store bought or homemade, enough for two pies pie dough
lightly beaten with tablespoon of water egg

Instructions

Preheat oven to 350º and line a baking sheet with parchment paper.Melt the butter with the olive oil in a sauté pan over medium-high heat. Add the minced shallot and cook until fragrant, about a minute. Add the mushrooms, rosemary, thyme, and salt and pepper and cook until the mushrooms are tender about 8 minutes. Add the cream and simmer for about 30 seconds (not allowing the mixture to boil), and remove from heat. Mix in the grated cheese and allow the mixture to come to room temperature. On a lightly floured surface or pastry mat, roll out a single disc of dough to a thickness of about 1/8". Using a biscuit cutter, cut the dough into circular sheets, re-rolling the dough as needed.Place a sheet of dough onto the prepared cookie sheet and, using a measuring spoon, fill with 2 teaspoons of filling. Place another sheet of dough on top, gently pressing the sheets together. Repeat with remaining dough and filling until you've used up all of your dough and filling. Brush the tops and edges of the filled sheets with the egg wash mixture. Bake for about 25 minutes, or until they're golden brown. Serve while still warm.

Details

Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Yield: 12 turnovers