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Gallery Mushroom Turnovers with Sour Cream Recipe Summary prep: 25 mins total: 55 mins Servings: 4

Ingredients Ingredient Checklist 2 tablespoons olive oil 1 large onion, chopped 4 packages (5 ounces each) mixed mushrooms, trimmed and thinly sliced Coarse salt and ground pepper 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed 1/2 cup reduced-fat sour cream, for serving

Cook’s Notes Store-bought puff pastry makes quick work of these savory turnovers that require only five ingredients.

Gallery Mushroom Turnovers with Sour Cream

Recipe Summary prep: 25 mins total: 55 mins Servings: 4

Mushroom Turnovers with Sour Cream

Mushroom Turnovers with Sour Cream

Mushroom Turnovers with Sour Cream

Recipe Summary prep: 25 mins total: 55 mins Servings: 4

Recipe Summary

prep: 25 mins total: 55 mins

Servings: 4

prep: 25 mins

total: 55 mins

prep:

25 mins

total:

55 mins

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons olive oil 1 large onion, chopped 4 packages (5 ounces each) mixed mushrooms, trimmed and thinly sliced Coarse salt and ground pepper 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed 1/2 cup reduced-fat sour cream, for serving

Directions

Preheat oven to 425 degrees. In a large nonstick skillet, heat oil over medium-high. Add onion; cook, stirring occasionally, until golden brown, 5 to 6 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper; set aside.

On a lightly floured work surface, roll out dough (still folded in thirds) to a 20-by-10-inch rectangle. Using a pizza cutter or sharp knife, trim edges straight; cut dough into four 10-by-5-inch rectangles. Dividing evenly, mound mushroom mixture on one half of each rectangle, leaving a 1/2-inch border on three sides. Lightly brush border with water; fold other half of pastry over filling, and press edges firmly to seal. With a floured fork, crimp edges.

Using a wide metal spatula, transfer turnovers to a large baking sheet. With a paring knife, cut 3 to 4 small slits in the top of each turnover. Bake until golden and puffed, 20 to 25 minutes. Let cool 5 minutes; serve turnovers with sour cream.

Cook’s Notes Store-bought puff pastry makes quick work of these savory turnovers that require only five ingredients.

Cook’s Notes

Store-bought puff pastry makes quick work of these savory turnovers that require only five ingredients.

Reviews (9)

 Add Rating & Review     76 Ratings   5 star values:        25    4 star values:        22    3 star values:        16    2 star values:        9    1 star values:        4

Reviews (9)

Add Rating & Review     76 Ratings   5 star values:        25    4 star values:        22    3 star values:        16    2 star values:        9    1 star values:        4

Add Rating & Review

76 Ratings 5 star values: 25 4 star values: 22 3 star values: 16 2 star values: 9 1 star values: 4

76 Ratings 5 star values: 25 4 star values: 22 3 star values: 16 2 star values: 9 1 star values: 4

76 Ratings 5 star values: 25 4 star values: 22 3 star values: 16 2 star values: 9 1 star values: 4

  • 5 star values: 25 4 star values: 22 3 star values: 16 2 star values: 9 1 star values: 4

    Martha Stewart Member     Rating: 5 stars       10/12/2011   SOOOOOOOOOOO DELICIOUS! I mixed some with Italian sausage also.  

Martha Stewart Member     Rating: Unrated       03/06/2011   I would recommend cooling the filling as it will melt the pastry and make handling difficult.  

Martha Stewart Member     Rating: Unrated       11/10/2010   I added italian sausage and it was great!  

Martha Stewart Member     Rating: Unrated       11/08/2010   I also used butter and added some dry red wine to saute and also loved the pastry.  

Martha Stewart Member     Rating: Unrated       11/08/2010   I used butter an d olive oil to sute. I added orv sauted few anchovies with the onion prior to adding the mushrooms. Yummy  

Martha Stewart Member     Rating: Unrated       10/09/2010   +I+used+butter+to+saute+the+mushrooms+and+onions+and+found+that+it+added+a+richness+to+the+flavor.++It+was+fantastic%2C+The+parmesan+cheese+also+added+another+depth+of+flavor%2C+and++I+will+definitely+make+again%21+  

Martha Stewart Member     Rating: Unrated       05/04/2010   This was really great! My 3 year old son loved it!  

Martha Stewart Member     Rating: Unrated       02/21/2010   I used butter to saute onions and mushrooms (portabellas) and added parmesean cheese to the filling. WOW!! This is a real keeper, love it and is great with a salad

    Martha Stewart Member

    Rating: 5 stars 10/12/2011

SOOOOOOOOOOO DELICIOUS! I mixed some with Italian sausage also.

Rating: 5 stars

Rating: Unrated 03/06/2011

I would recommend cooling the filling as it will melt the pastry and make handling difficult.

Rating: Unrated

Rating: Unrated 11/10/2010

I added italian sausage and it was great!

Rating: Unrated 11/08/2010

I also used butter and added some dry red wine to saute and also loved the pastry.

I used butter an d olive oil to sute. I added orv sauted few anchovies with the onion prior to adding the mushrooms. Yummy

Rating: Unrated 10/09/2010

+I+used+butter+to+saute+the+mushrooms+and+onions+and+found+that+it+added+a+richness+to+the+flavor.++It+was+fantastic%2C+The+parmesan+cheese+also+added+another+depth+of+flavor%2C+and++I+will+definitely+make+again%21+

Rating: Unrated 05/04/2010

This was really great! My 3 year old son loved it!

Rating: Unrated 02/21/2010

I used butter to saute onions and mushrooms (portabellas) and added parmesean cheese to the filling. WOW!! This is a real keeper, love it and is great with a salad

All Reviews for Mushroom Turnovers with Sour Cream

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Mushroom Turnovers with Sour Cream

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest