Walnut & Wild Mushroom Turnovers

“An impressive app. can use whatever is in the fridge to change it up. I made versions with goat cheese, asiago, no mustard, etc., etc.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook shallots in 1 Tbsp butter in skillet till soft.
  2. Add mushrooms, cook till all liquid from the mushrooms is evaporated.
  3. Add thyme, stock & simmer till mixture is almost dry.
  4. Remove from heat, stir in walnuts, sour cream, mustard, salt & pepper to taste.
  5. Melt remaining butter in saucepan.
  6. Preheat oven to 400.
  7. Roll bread one slice at a time with a rolling pin till paper thin.
  8. Mound 1 Tbsp of mushroom mixture in the center of bread slice, brush edges with melted butter, fold over into a triange and crimp edges.
  9. Repeat with remining bread & mushroom mix.
  10. Take care bread does not dry out. I use the cheapo white square stuff it gives a good seal when fresh.
  11. You can tightly wrap triangles at this point and refridge till ready to use. I have done this over night. Again the trick is to not let them dry out.
  12. Place triangles on cookie sheet, brush with melted butter and bake for 10 minutes or until golden brown.

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