Ingredients Jump to Instructions ↓

  1. 8 tablespoons 120ml Unsalted butter, divided

  2. 2 tablespoons 30ml Shallots - minced (medium)

  3. 10 oz 284g Cultivated white mushrooms - finely chopped

  4. 2 teaspoons 10ml Finely-chopped fresh thyme

  5. 1 tspn dried thyme

  6. 1/4 cup 59ml Dry sherry

  7. 1/4 cup 59ml Sour cream

  8. 1 Egg - for egg wash Salt - to taste Freshly-ground black pepper - to taste Paprika - to taste

  9. 16 Very fresh thinly-sliced Home-style bread - crusts removed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat 4 tablespoons of the butter in a large skillet over medium heat. Add the shallots and cook, stirring often, until softened, 3 to 5 minutes. Stir in the mushrooms and cook, stirring often, until all the liquid has evaporated. Add the thyme and the sherry. Increase the heat to medium-high and cook until the mixture is almost dry. Remove the skillet from the heat. Transfer to medium bowl, cool slightly, stir in the sour cream, and season with salt, pepper, and paprika, to taste. Preheat oven to 350 degrees. Melt the remaining 4 tablespoons of butter. Roll out bread between two pieces of waxed paper with a rolling pin until very thin. Brush bread on both sides with melted butter. Place 1 teaspoon of the filling in the center of each slice. Fold making a triangle shape, trim edges. Press with your fingers to tightly seal. Brush the tops and bottoms with melted butter. Brush egg wash over tops of turnovers, sprinkle with paprika. (At this point, the turnovers can be placed in a zippered plastic freezer bag and frozen for future use.) Place on parchment lined baking sheet and bake for 15 minutes (20 to 25 minutes if taken out of the freezer). Serve warm. This recipe yields 16 turnovers.


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