Ingredients for Walnut Wild Mushroom Turnovers
- Shallot
- Unsalted Butter
- Wild Mushroom
- Dried Thyme
- Chicken Stock
- 1/2 cup walnuts, toasted and chopped
- Dijon Mustard
- White Bread
- 2 tablespoons sour cream
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How to Make Walnut Wild Mushroom Turnovers
- Finely chop 2 large shallots. Melt 2 tablespoons of butter in a skillet over medium heat. Add the shallots and cook until softened, about 3-5 minutes.
- Add 8 ounces of sliced mixed wild mushrooms to the skillet. Cook until all liquid from the mushrooms has evaporated, about 5-7 minutes.
- Stir in 1 teaspoon of fresh thyme leaves and 2 tablespoons of stock. Simmer until the mixture is almost dry, about 2-3 minutes.
- Remove from heat and stir in 1/2 cup of toasted and chopped walnuts, 2 tablespoons of sour cream, and 1 teaspoon of Dijon mustard. Season with salt and pepper to taste.
- Melt the remaining 1 tablespoon of butter in a small saucepan. Preheat oven to 400°F (200°C).
- Roll out each slice of bread using a rolling pin until paper-thin. If the bread dries out, lightly spritz with water.
- Place about 1 tablespoon of the mushroom mixture in the center of each bread slice.
- Brush the edges of the bread with melted butter.
- Fold the bread over the filling to form a triangle, and crimp the edges to seal.
- Repeat with remaining bread and mushroom mixture. (You can tightly wrap the turnovers and refrigerate at this point for up to overnight.)
- Place the turnovers on a baking sheet and brush with melted butter.
- Bake for 10-12 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
15g
Fat
46g
Carbs
13g
