• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Mushroom Turnovers

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 1/2 c Pecans (2-oz)
  • 3 md Size leeks well washed
  • Finely diced (1 1/2 cup)
  • 3 1/2 tb Butter
  • 1 lb Mushrooms trimmed halved
  • And thinly sliced (about
  • 5 cup)
  • 1/2 ts Salt
  • 1/8 ts Pepper
  • 1/2 c Dairy sour cream
  • 8 13 x 9 inch sheets phyllo
  • Dough (from 8-oz package)
  • 6 tb Melted butter


Preheat oven to 350 degrees. Bake pecans on cookie sheet in preheated oven
until toasted about 10 minutes, Cool. Coarsely chop. Raise temperature to
375 degrees. Place rack in lowest position. Saute leeks in
2 1/2 tb of the butter in large, heavy skillet over medium heat until
soft and lightly browned, about 20 minutes. Add msuhrooms and remaining 1
Tb butter. Cook until mushrooms are soft and moisture has evaporated, about
15 minutes longer. Stir in mint, salt and pepper. Remove from heat; stir in
sour cream and reserved nuts. Cool slightly. Lightly grease cookie sheet.
Working with one sheet of phyllo at a time and keeping the others covered
with plastic wrap, brush a sheet with melted butter. Cut sheet lengthwise
into 4 equal pieces. Place a measuring tablespoonful of filling on the
bottom corner of the strip, leaving a 1 inch bottom border. Fold corner up
over the filling to form a triangle, then fold the triangle up and over.
Keep flipping triangle up and over to end of strip. Trim off any excess
dough. Repeat with remaining phyllo and filling. Place turnovers on
prepared cookie sheet. Lightly brush with melted butter. Bake in preheated
moderate oven at 375 degrees until crisp and golden, 12-15 minutes.

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