Walnut & Wild Mushroom Turnovers
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1⁄4 cup shallot, minced
- 8 tablespoons unsalted butter
- 1⁄4 lb wild mushroom, finely chopped
- 1 teaspoon dried thyme
- 1⁄4 cup chicken stock
- 1⁄2 cup walnuts, toasted & chopped fine
- 2 teaspoons Dijon mustard
- 24 slices thin-crusted white bread, crusts removed
- 1⁄4 cup sour cream
directions
- Cook shallots in 1 Tbsp butter in skillet till soft.
- Add mushrooms, cook till all liquid from the mushrooms is evaporated.
- Add thyme, stock & simmer till mixture is almost dry.
- Remove from heat, stir in walnuts, sour cream, mustard, salt & pepper to taste.
- Melt remaining butter in saucepan.
- Preheat oven to 400.
- Roll bread one slice at a time with a rolling pin till paper thin.
- 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.
- Repeat with remining bread & mushroom mix.
- Take care bread does not dry out. I use the cheapo white square stuff it gives a good seal when fresh.
- 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.
- Place triangles on cookie sheet, brush with melted butter and bake for 10 minutes or until golden brown.
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