Cremini Mushroom Turnover Appy’s

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Cremini Mushroom Turnover Appy’s

4 Tablespoons butter

1 shallot, finely,diced

1 head roasted garlic

8 oz. sliced cremini (baby bellas) mushrooms

1 1/2 cups baby spinach, chiffonade

3 oz. Gruyere cheese, grated

1/2 cup white wine

1/4 cup heavy cream

1 package frozen puff pastry containing 2 sheets

1 egg plus 1 tablespoon water- for egg wash

In the bowl of a food processor, pulse the sliced mushrooms until finely chopped. In a large saucepan place the butter, diced shallot, chopped mushrooms, and chiffonade baby spinach. Saute until liquid is evaporated and vegetables are tender. Pour in the white wine and reduce down to about 1 tablespoon. Pour in heavy cream and reduce down to nearly to the point that no liquid is present. Remove from heat and allow to cool completely. Stir in the grated cheese once mixture is cool.

Line 2 baking sheets with parchment paper.

Preheat oven to 400 degrees.

Defrost the puff pastry sheets as directed on box. Cut each sheet into 9- 3 1/3 inch squares for a total of 18 squares .

Divide evenly the filling between the 18 squares.

Whisk together the egg and water. Using your finger, lightly wet edges of filled squares with egg wash. Fold meeting the corners into a triangle. Place each turnover on lined baking sheets, 9 on each baking sheet. Lightly brush egg wash over the top of the filled turnovers. Lightly sprinkle sea salt or kosher salt over the top along with fresh cracked black pepper.

Bake for about 20 minutes or until golden. Remove from oven and serve warm or at room temperature.

8 thoughts on “Cremini Mushroom Turnover Appy’s

  1. Pingback: Week In Review: Earth, Humanity, and Sunflowers | Green Door Hospitality

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