Myriad Mushroom, Crème Fraîche, and Chèvre Turnovers
Christine Burns Rudalevige
The mushrooms in play here are up to your palate, what’s in your pantry, and/or what’s available for purchase. My top combination is dried morels, fresh maitake, oyster, and shiitake. Porcini salt is a nice addition, but an equal amount of kosher salt will do.
DOUGH
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- 6 ounces cold chèvre crumbled
- 4 ounces cold unsalted butter cubed
- 4 tablespoons ice water
FILLING
- 1 ounce dried mushrooms
- 3 tablespoons butter
- 3 tablespoons olive oil
- 8 ounces mixed fresh mushrooms finely chopped
- 1 medium white onion minced
- 1 teaspoon porcini or kosher salt
- 1 teaspoon minced fresh thyme
- 1-2 pinches cayenne pepper
- 1 tablespoon all-purpose flour
- ¼ cup crème fraîche
DOUGH
►Combine flour, salt, and baking powder in the bowl of a food processor. Add chèvre and butter. Pulse until mixture is crumbly. Add ice water and pulse until dough just comes together. Turn dough out onto plastic wrap, shape into a disk, wrap tightly and chill for 2 hours.
FILLING
►Place dried mushrooms in a bowl with warm water and let steep 20 minutes. Use a slotted spoon to remove mushrooms and chop finely.
►Melt butter and olive oil in a large skillet over medium heat. Add reconstituted and fresh mushrooms and onions to skillet, stir to coat in fat, and cook until tender, 6-7 minutes. Add porcini or kosher salt, thyme, and cayenne and stir to combine. Sprinkle flour over mushroom mixture. Stir to combine, and cook, stirring constantly, for 2 minutes. Remove from heat and stir in crème fraîche. Cool to room temperature and move to refrigerator to chill 1 hour.
ASSEMBLY
►Preheat oven to 450° F. Beat egg with salt and 1 teaspoon warm water.
► On a floured surface, roll dough to ⅛-inch thick. With a floured 3-inch biscuit cutter, cut out as many circles as possible. Place 1 teaspoon of mushroom mixture onto each piece of dough. Brush edges of circles with egg wash. Fold dough over filling. Use the tines of a fork to firmly press edges together. Prick tops of turnovers with the fork.
►Place turnovers on baking sheet lined with parchment paper. Brush tops with egg wash. Bake 12-14 minutes until golden.