Storified by ebanreb· Sat, Apr 13 2013 22:17:45
Hot Mushroom Turnovers
1 (8 oz.) package cream cheese, softened 1/2 cup butter or margarine, softened 1 1/2 cups all-purpose flour 1/4 pound fresh mushrooms, minced 1 medium onion, minced 1 1/2 tablespoons butter or margarine, melted 2 tablespoons sour cream 1 tablespoon all-purpose flour 1/2 teaspoon salt 1/8 teaspoon dried whole thyme 1 egg, beaten
Combine cream cheese and 1/2 cup butter in a medium bowl, stirring well. Add 1 1/2 cups flour, stirring until smooth. Shape dough into a ball, and cover with plastic wrap. Chill dough for 1 hour.
Saute mushrooms and onion in 1 1/2 tablespoons butter in a heavy skillet over low heat until tender, stirring frequently. Remove from heat, and stir in sour cream and next 3 ingredients. Set aside.
Roll pastry to 1/8 inch thickness on a lightly floured surface. Cut with a 3 inch cookie cutter. Place 1/2 teaspoon mushroom mixture in center of each circle. Brush edges of circle with egg(raviole aux cepes), and fold dough in half, pressing to seal edges. Crimp edges, and prick top with a fork; brush tops with remaining egg.
Place turnovers 1 inch apart on ungreased baking sheets. Bake at 450 degrees for 12 minutes or until golden brown. Serve immediately. Yield: 3 dozen turnovers.
Mushrooms A La King
3 cups sliced fresh mushrooms 3 tablespoons butter or margarine, melted 3 tablespoons all-purpose flour 1 cup sliced celery 1/2 cup sliced pimiento-stuffed olives 1/4 cup (1 oz.) shredded cheddar cheese 2 hard cooked eggs, chopped 1 cup milk 1/2 cup water 1 (10 oz.) package frozen patty shells, baked
Saute mushrooms in butter in a heavy skillet over low heat for about 5 minutes or until tender, stirring frequently. Add flour and stir until well blended. Add celery and next 5 ingredients, stirring well. Simmer, uncovered, 15 to 20 minutes or until thickened. Spoon filling into patty shells. Yield: 6 servings.