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Mushroom Turnovers #1

Mushroom Turnovers #1 recipe image
These Mushroom Turnovers are a delightful savory treat, perfect for an appetizer or light lunch. The flaky, buttery phyllo dough encases a rich filling of sautéed mushrooms, tender leeks, and fresh mint, bound together with a hint of creaminess. The earthy flavors of the mushrooms shine through, complemented by the subtle sweetness of the caramelized leeks. Crispy on the outside and soft on the inside, these turnovers offer a satisfying textural contrast.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 253
Dietary: Vegan
Description
These Mushroom Turnovers are a delightful savory treat, perfect for an appetizer or light lunch. The flaky, buttery phyllo dough encases a rich filling of sautéed mushrooms, tender leeks, and fresh mint, bound together with a hint of creaminess. The earthy flavors of the mushrooms shine through, complemented by the subtle sweetness of the caramelized leeks. Crispy on the outside and soft on the inside, these turnovers offer a satisfying textural contrast.
Ingredients
  • Pecans
  • Leeks, well washed and finely diced
  • Mushrooms, trimmed, halved and thinly sliced
  • Salt
  • Pepper
  • Dairy sour cream
  • Phyllo dough (13 x 9 inch, from 8-oz package)
  • Melted butter
  • Butter
  • Fresh mint, chopped
Directions
  1. 1
    Preheat oven to 350 degrees F (175 degrees C).
  2. 2
    Spread pecans on a cookie sheet and bake until toasted, about 10 minutes. Remove from oven and let cool. Coarsely chop the toasted pecans.
  3. 3
    Increase oven temperature to 375 degrees F (190 degrees C). Place a rack in the lowest position of the oven.
  4. 4
    In a large, heavy skillet, melt 2 1/2 tablespoons of butter over medium heat. Add the finely diced leeks and sauté until soft and lightly browned, about 20 minutes.
  5. 5
    Add the sliced mushrooms and the remaining 1 tablespoon of butter to the skillet. Cook until the mushrooms are soft and the moisture has evaporated, about 15 minutes longer.
  6. 6
    Stir in the chopped mint, salt, and pepper. Remove the skillet from heat.
  7. 7
    Stir in the sour cream and the reserved chopped pecans. Allow the filling to cool slightly.
  8. 8
    Lightly grease a cookie sheet.
  9. 9
    Unroll the phyllo dough. Working with one sheet at a time, keep the remaining sheets covered with plastic wrap or a damp towel to prevent drying.
  10. 10
    Brush a phyllo sheet lightly with melted butter. Cut the sheet lengthwise into 4 equal strips.
  11. 11
    Place a heaping tablespoon of the mushroom filling on the bottom corner of one strip, leaving a 1-inch border on the bottom and sides.
  12. 12
    Fold the corner up over the filling to form a triangle. Continue folding the triangle up and over itself until you reach the end of the strip.
  13. 13
    Trim off any excess dough at the top. Repeat with the remaining strips, filling, and phyllo sheets.
  14. 14
    Place the assembled turnovers on the prepared cookie sheet. Lightly brush the tops with the remaining melted butter.
  15. 15
    Bake in the preheated oven until crisp and golden brown, 12-15 minutes.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 253kcal
% Daily Value *
Total Fat 21.7g34%
Saturated Fat 2.7g14%
Sodium 30mg2%
Total Carbohydrate 14.7g5%
Dietary Fiber 4.2g17%
Sugars 5g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mushroom-turnovers-1/