Makes about 3 dozen turnovers
● 1/2 ounce dried porcini mushrooms
● 1 1/2 cups flour
● 1/4 pound (1 stick) butter, cut in 1-inch pieces, plus 2 tablespoons butter
● 8 ounces cream cheese, cut into 1-inch pieces
● 2 shallots, minced
● 1/2 pound fresh mushrooms, finely chopped
● 1 tablespoon brandy
● 3 tablespoons heavy cream
● 3 tablespoons EACH minced fresh Italian parsley, chives and thyme
● Coarse salt
● Freshly ground black pepper
To reconstitute dried mushrooms, place in glass measuring cup and barely cover with hot water. Let sit until softened, about 20 minutes.
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To make dough, place flour, 1 stick butter and cream cheese in bowl of food processor and process until smooth ball forms. Wrap dough in waxed paper and chill 20 minutes.
Drain porcini, saving liquid, and finely chop. To make mushroom filling (duxelles), cook shallots in 2 tablespoons butter in frying pan over medium-high heat 2 to 3 minutes until soft. Add dried and fresh mushrooms and cook, stirring, until they release liquid and liquid evaporates. Stir in some of reserved mushroom liquid (about 2-3 tablespoons of it), being careful not to add the last tablespoon, because it may be sandy. Add brandy and cook 1 minute. Add cream and herbs and cook 1 minute. Remove from heat. Season well with salt and pepper.
To serve now: Preheat oven to 400 degrees. Roll out dough on lightly floured work surface to 1/8-inch thick. Cut rounds from dough with 3-inch cutter or drinking glass. Place 1/2 teaspoon mushroom mixture on each round; do not overfill. Fold round of dough in half over filling and press edges together firmly with tines of fork. Prick top of turnover with fork and transfer to lined baking sheet. Bake on top rack of oven until pastry is golden, about 25 minutes.
To serve later: After folding all turnovers, and pricking them, place in zipper plastic bag in freezer. To serve, place frozen turnovers on cookie sheet and bake in preheated 400-degree oven 20-25 minutes, or until golden brown.
Nutritional data per serving:
73 calories, 1 g protein, 5 g fat (3 g saturated), 5 g carbohydrate, 46 mg sodium, 16 mg cholesterol, 0 g dietary fiber.
● From "The Tante Marie's Cooking School Cookbook" by Mary Risley
(Simon & Schuster, $30)