This recipe is a holiday favorite around our house. It’s quick and easy enough for any day (especially if you skip the brie!), but the savory taste of the mushrooms and thyme… ahh. It’s just very warm and festive tasting.
Be forewarned – doubling, tripling, or even quadrupling this recipe is a very wise idea – HIGHLY addictive! If you’re baking them for a party, be prepared that you – and anyone around – will not be able to resist these, straight from the oven. Also, “I’ll just try one..” doesn’t work.
In addition to being an excellent hot party food, these taste awesome as a cold breakfast or snack the next day.
Be forewarned – doubling, tripling, or even quadrupling this recipe is a very wise idea – HIGHLY addictive! If you’re baking them for a party, be prepared that you – and anyone around – will not be able to resist these, straight from the oven. Also, “I’ll just try one..” doesn’t work. In addition to being an excellent hot party food, these taste awesome as a cold breakfast or snack the next day.
Course Appetizer, Snack
Keyword mushroom turnovers, Mushrooms, Party, Party Food, Potluck, turnovers
Prep Time 30minutes
Cook Time 30minutes
Chill Time 30minutes
Total Time 1hour30minutes
Author Marie Porter
4ozStick of ButterSoftened
1 1/2cupsall-purpose flour
8ozBaby Bella Mushroom Slices
2tspFresh ThymeFinely chopped
1/4cupGrated Asiago or Parmesan Cheese
Small piece of Brie or MozzarellaCut into ½ x ½” x 1″ strips
Beat butter and cream cheese until well mixed and soft. Slowly add flour. Once all flour is added, turn out and knead until well incorporated and smooth. Form a disk, wrap tightly in plastic wrap, and refrigerate for about 30 mins.
In food processor (or by hand, ew) chop mushrooms, onion, and garlic together, until mushrooms and onions are small, fairly uniform sized bits. Put in frying pan with olive oil, and cook down until mushrooms are very soft – almost mushy. Add thyme and sea salt, remove from heat, and stir in the 1/4 cup cheese. Put aside and allow to cool a bit.
Preheat oven to 450.
Roll chilled dough out to about 1/4″ thick. Use a large glass or cookie cutter (about 3-4″ in diameter) to cut out rounds.
Put a scant Tbsp of filling in the center of each round, along with a strip of cheese. Whisk the egg and water in a mug, brush a small amount along ½ the edge of each round. Seal, using the egg mix like a glue. Arrange turnovers onto a baking sheet, pressing down firmly around the edges to seal completely.
Brush the tops of turnovers with egg wash, then pierce each with a fork a few times. Bake for 10-12 minutes, until golden.
Marie is an award winning cake artist, cookbook author, and spandex costumer based in Hamilton, Ontario, Canada. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. She followed those up with 4 other cookbooks: "Beyond Flour", "Beyond Flour 2", "Hedonistic Hops", and "More Than Poutine". She is currently working on her 7th - and final - cookbook, "Maize Craze".
Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir", as well as 6 sewing manuals - the "Spandex Simplified" series.