Mushroom Walnut Turnovers

Mushroom Walnut Turnovers
Photo by Becky Luigart-Stayner

Ingredients

  • 2 teaspoons chopped fresh thyme
  • ½ teaspoon salt
  • 2 tablespoons finely chopped shallots
  • 5.3 ounces all-purpose flour (about 1 1/4 cups)
  • ½ teaspoon salt
  • 3 tablespoons chopped walnuts, toasted
  • 1 ½ tablespoons chilled butter, cut into small pieces
  • + 25 more ingredients
    • Pastry:
    • 3 tablespoons chopped walnuts, toasted
    • 1 tablespoon fat-free milk
    • Cooking spray
    • ¼ cup ice water
    • 1/3 cup dry white wine
    • 8 ounces mixed wild mushrooms, chopped
    • Filling:
    • ½ teaspoon salt
    • 2 tablespoons finely chopped shallots
    • 5.3 ounces all-purpose flour (about 1 1/4 cups)
    • ½ teaspoon salt
    • 1 ½ tablespoons chilled butter, cut into small pieces
    • Pastry:
    • 1 tablespoon fat-free milk
    • Cooking spray
    • ¼ cup ice water
    • 1/3 cup dry white wine
    • 8 ounces mixed wild mushrooms, chopped
    • 1 tablespoon fat-free cream cheese
    • Filling:
    • 2 large egg whites, divided
    • 1 tablespoon fat-free cream cheese
    • 2 large egg whites, divided
    • 2 teaspoons chopped fresh thyme

1. To prepare filling, heat a skillet over medium-high heat. Coat pan with cooking spray. Add shallots and mushrooms to pan; sauté 6 minutes, stirring frequently. Add wine to pan; cook 5 minutes or until liquid almost evaporates. Remove from heat. Stir in cheese, thyme, and 1/2 teaspoon salt. Coo...

View full recipe at My Recipes

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