mushroom turnovers


  • 1 1/2 cups All Purpose Flour
  • 4 oz. Unsalted Butter
  • 8 oz. Cream Cheese


  • 1/4 oz. Dried Porcini Mushrooms
  • 3 tbsp. Butter
  • 2 Shallots, finely chopped
  • 1/2 lb. Fresh Mushrooms (chef’s choice: crimini)
  • 3 tbsp. Heavy Whipping Cream
  • 3 tbsp. Minced Chives
  • 3 tbsp. Minced Italian Parsley
  • 3 tbsp. Minced Thyme
  • Salt & Pepper
  • 1 Egg and 2 tbsp. of Milk or Water

For the dough – place all of the ingredients with a pinch of salt in the bowl of a food processor and process until the dough forms a smooth ball. Wrap the dough and chill for at least 30 minutes.

Place the dried Porcini in a small bowl and add enough hot water to cover. Let sit till mushrooms rehydrate (about 30 minutes). Strain softened mushrooms and reserve their soaking liquid.  Chop mushrooms finely.

In a medium saute pan, cook shallots in butter over medium high heat till soft (2-3 minutes). Add the dried and fresh mushrooms and cook, stirring until the mushrooms have released their liquid and it has evaporated. Stir in the reserved mushroom soaking liquid – being careful not to add any grit in the bottom. Evaporate the soaking liquid. Add the cream and herbs and cook for another minute. Season with salt and pepper. Cool completely.

Remove dough from the refrigerator and place on a lightly floured work surface.  Roll out 1/8 inch thick and cut rounds using a 3 inch cutter. Onto half of each round place a half a teaspoonful of mushroom mixture. Brush the edge with egg wash. Fold the round of dough in half over the filling and crimp edges with a fork. Prick the top of the turnover and place on a baking sheet.  Bake in a 400 degree oven for 15-20 minutes till golden brown.

The turnovers can be frozen before baking.  Once frozen, transfer them to a plastic bag. To cook, remove from freezer and bake in preheated oven for 30-35 minutes.