These little mushroom turnovers were so good and the wine pairing at Ashes Wine and Spirits was one of the best- a Pinot Noir from Chile.
This recipe could be made into a mushroom pie large enough to feed 8. See how...
Should make 20-24 turnovers
Ingredients:
2 tablespoons butter
2 tablespoon EV olive oil
1 small onion, peel and finely chop
16 ounces sliced baby portabella mushrooms, remove caps and wipe with a damp paper towel
salt and pepper to taste
1/4 cup dry sherry or white wine (Medium dry Riesling)
2 tablespoons flour
1 cup chicken broth, plus 1/2 cup more to thin sauce if needed
For a vegetarian option use vegetable broth
1 package refrigerated pie crust (2 crusts)
Instructions:
On high heat, heat butter and EV olive oil in a large skillet. Add onions, mushrooms, salt and pepper. Shaking pan, sauté until mushrooms are golden brown.
Add sherry or wine and cook until most of the liquid has evaporated.
Add flour and stir to coat mushrooms with flour.
Slowly pour in chicken broth and cook until sauce has thickened. Set aside to cool. Can make up to this point and refrigerate overnight.
Preheat oven to 350 degrees.
unroll pie crust and roll out to increase size about 1 inch all around. Using a cookie cutter, cut out circles according to the size you want. I used about a 3 inch diameter cut.
Place 1 teaspoon mushroom mixture on one half of the circle. Fold over and crimp edges together with fork. Repeat with remaining circles. Work quickly to keep pie dough cold. If it becomes warm, place turnovers into freezer for about 10 minutes before cooking.
Cook turnover until golden brown about 15-20 minutes.
Cooking Wiser:
Make a mushroom pie by placing one crust into pie dish. Cook in 350 degree preheated oven on bottom rack for 10 minutes. Remove and fill crust with mushroom mixture. Top with remaining crust. Bake on middle rack until crust is golden brown, about 20 minutes.
Make it your own
Add 1/4 cup sweet red bell peppers in with mushroom and onions.
Add 1/3 cup cooked ground sausage or ground beef.
Use beef broth to replace chicken broth.
For a vegetarian option, use vegetables broth. Add 1/4 cup chopped carrots and peas.