Last Saturday at the Market, I picked up some beautiful crimini and oyster mushrooms. I was planning on making a stir fry of some sort, but the weekend got away from me. With that happening, the mushrooms lost a lot of their oomph over those few days. I figured that making something that had them finely chopped would suffice.
I recently saw a sweet recipe for turnovers in a magazine. I thought to myself, why not a savory popover? I had puff pastry in my freezer, so it would work out perfect.
These delights are excellent as a starter or side. A larger one would be great for a vegetarian entree. If you like mushrooms, I highly recommend this recipe.
Wild Mushroom Turnovers
1 pt crimini mushrooms
1 pt oyster mushrooms
2 medium shallots
5 cloves garlic
2 Tb olive oil
2 Tb creme friache (or sour cream)
2 tsp salt
1 sheet of phyllo dough
Preheat oven to 400F. Finely chop mushrooms, shallots and garlic. Saute shallots and garlic in 1 Tb olive oil. Add mushrooms and salt. Saute mushrooms for about 3 minutes. Remove from heat and add creme fraiche.
Lay out pastry dough on a lightly floured surface. Cut into 4 even squares. Roll out pastry squares to be a 6″ square. Spoon one quarter of the mushroom mixture into the center of each square. Pinch corners into the middle.
Lightly beat egg and brush egg wash onto each square. Place on cookie sheet and bake for 17-20 minutes, until golden. Let cool on a wire rack.