All I can say is YUM!

A little drizzle of truffle oil (optional) and you have a delicious appetizer.

I don’t know about your grocery, but my grocery store carries so many different kinds of mushrooms it is hard to choose just one variety. There are the white button mushrooms (this recipe), black mushroom, chanterelle, cremini, shiitake, porcini, portobello, clamshell, enok, morel, and oyster.

Over the years I have made some wonderful dishes with mushrooms. I make fabulous Pepperoni Stuffed Mushrooms that I actually won a contest with that recipe. My Balsamic Mushroom Panini appetizer is a fancy grilled cheese that is opened up and topped with sauteed mushrooms. A duxelle filling can be put into phyllo cups or can be put under the skin of chicken breast for a beautiful entree. Of course, mushrooms can always be sliced and used on veggie trays and what dish isn’t made better by adding some mushrooms.

This recipe takes a little time but you can make the dough up a few days in advance or even make it and freeze it. When you are ready to serve just a brush of beaten egg and they are ready to go into the oven. I have a little dumpling mold that works perfect for folding the turnover and crimping the edges, saving you a lot of time and yields a really professional looking turnover.

I have made these for years and this is the first time I have drizzled some truffle oil over the baked turnover; wonderful addition. If you don’t have truffle oil, then just enjoy them the way I have for years.

The cream cheese pastry is easy to make in the food processor.

Process until it balls up.

Mushrooms and onions get a whirl in the processor.

Mushrooms, onions, and all ingredients cooked and ready for the pastry.

I use a dumpling press for a perfectly formed turnover.