Recipe Category: Mushroom
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Ingredients
Makes 4 turnovers
- 1 tablespoon olive oil
- 1 small onion, minced
- 1 garlic clove, minced
- 3 cups sliced white mushrooms
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried savory
- 1/8 teaspoon ground cayenne
- 1/2 cup frozen peas, thawed
- 1/2 cup vegan sour cream or pureed tofu
- salt and freshly ground black pepper
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon soy milk
Method
- Preheat the oven to 425°F
- In a large skillet, heat the oil over medium heat
- Add the onion and garlic and cook until softened, about 5 minutes
- Stir in the mushrooms, thyme, savory and cayenne
- Cover and cook until just tender, about 5 minutes
- Uncover and continue to cook until the liquid has evaporated
- Remove from the heat and set aside to cool
- Stir in the peas and sour cream and season to taste with salt and pepper
- Set aside
- Roll out the pastry and divide into quarters
- Spoon the mushroom mixture into the center of each piece of pastry, dividing evenly
- Fold the pastry in half over the filling to enclose the filling
- Use your fingers to press the edges together to seal the filling inside
- Brush each turnover with soy milk and pierce the top with a fork
- Bake until golden brown, 15 to20 minutes
- Serve warm
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