Hot Mushroom Turnovers

1 (8 oz.) package cream cheese, softened
1/2 cup butter or margarine, softened
1 1/2 cups all-purpose flour
1/4 pound fresh mushrooms, minced
1 medium onion, minced
1 1/2 tablespoons butter or margarine, melted
2 tablespoons sour cream
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon dried whole thyme
1 egg, beaten

Combine cream cheese and 1/2 cup butter in a medium bowl, stirring well. Add 1 1/2 cups flour, stirring until smooth. Shape dough into a ball, and cover with plastic wrap. Chill dough for 1 hour.

Saute mushrooms and onion in 1 1/2 tablespoons butter in a heavy skillet over low heat until tender, stirring frequently. Remove from heat, and stir in sour cream and next 3 ingredients. Set aside.

Roll pastry to 1/8 inch thickness on a lightly floured surface. Cut with a 3 inch cookie cutter. Place 1/2 teaspoon mushroom mixture in center of each circle. Brush edges of circle with egg, and fold dough in half, pressing to seal edges. Crimp edges, and prick top with a fork; brush tops with remaining egg.

Place turnovers 1 inch apart on ungreased baking sheets. Bake at 450 degrees for 12 minutes or until golden brown. Serve immediately. Yield: 3 dozen turnovers.

Mushrooms A La King

3 cups sliced fresh mushrooms
3 tablespoons butter or margarine, melted
3 tablespoons all-purpose flour
1 cup sliced celery
1/2 cup sliced pimiento-stuffed olives
1/4 cup (1 oz.) shredded cheddar cheese
2 hard cooked eggs, chopped
1 cup milk
1/2 cup water
1 (10 oz.) package frozen patty shells, baked

Saute mushrooms in butter in a heavy skillet over low heat for about 5 minutes or until tender, stirring frequently. Add flour and stir until well blended. Add celery and next 5 ingredients, stirring well. Simmer, uncovered, 15 to 20 minutes or until thickened. Spoon filling into patty shells. Yield: 6 servings.

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