Mushroom Turnovers

 Too long ago, I had a mushroom tart at a local Tapas restaurant, FireFly, and fell in love with it. Since then, I've been on a quest to recreate it and make it my own. I can't say that it's an exact duplicate, but this recipe comes pretty close. Made with flakey puff pastry and a rich and creamy filling, it is delightful. It's light but filling. Normally, I like to make as many things from "scratch" as I can. This recipe "cheats" in that department, but the results are worth it.

Mushroom Turnovers

1 package cremini mushrooms, stems removed, washed and cut small
1 jar mushroom alfredo sauce
1/2 white onion, diced
Butter
Olive Oil
Fresh ground nutmeg
Fresh Pepper

Frozen Puff Pastry

Preheat Oven: 400*

Combine the mushrooms, onions and a few tablespoons of both olive oil and butter in a large skillet. Cook until the mushrooms and onion are tender. Add the alfredo sauce and season with pepper and nutmeg. Remove from heat and set aside.

Cut pastry into squares. Wet the edges and fill 1/2 with a generous tablespoon of mushroom filling. Fold over into triangles and seal the edges, use a fork if necessary to make sure it is a tight seal. Place on a baking sheet lined with parchment or silpat. Coat with a light egg wash, milk, or cooking spray to enhance color.

Bake for 15-20 minutes or until pastry is puffed and golden. Serve hot.
You can use any of the leftover mushroom filling over the hot pastries.