Ingredients
-
1/4
-
8
-
1/4
-
1
-
1/4
-
1/2
-
2
-
24
-
1/4
-
-
-
-
-
-
Directions
Walnut & Wild Mushroom Turnovers, An impressive app can use whatever is in the fridge to change it up I made versions with goat cheese, asiago, no mustard, etc , etc , Simple recipe Great even with plain old domestic mushrooms Quick and easy to make Thanks, Crabby , An impressive app can use whatever is in the fridge to change it up I made versions with goat cheese, asiago, no mustard, etc , etc
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cook Shallots in 1 Tbsp Butter in Skillet Till Soft. |
|
2
Done
|
Add Mushrooms, Cook Till All Liquid from the Mushrooms Is Evaporated. |
|
3
Done
|
Add Thyme, Stock & Simmer Till Mixture Is Almost Dry. |
|
4
Done
|
Remove from Heat, Stir in Walnuts, Sour Cream, Mustard, Salt & Pepper to Taste. |
|
5
Done
|
Melt Remaining Butter in Saucepan. |
|
6
Done
|
Preheat Oven to 400. |
|
7
Done
|
Roll Bread One Slice at a Time With a Rolling Pin Till Paper Thin. |
|
8
Done
|
Mound 1 Tbsp of Mushroom Mixture in the Center of Bread Slice, Brush Edges With Melted Butter, Fold Over Into a Triange and Crimp Edges. |
|
9
Done
|
Repeat With Remining Bread & Mushroom Mix. |
|
10
Done
|
Take Care Bread Does not Dry Out. use the Cheapo White Square Stuff It Gives a Good Seal When Fresh. |
|
11
Done
|
You Can Tightly Wrap Triangles at This Point and Refridge Till Ready to Use. I Have Done This Over Night. Again the Trick Is to not Let Them Dry Out. |
|
12
Done
|
Place Triangles on Cookie Sheet, Brush With Melted Butter and Bake For 10 Minutes or Until Golden Brown. |
