Page 25 - Indulgence

Wild Mushroom Turnovers

I think that mushrooms have a special affinity with the fresh herb, thyme. In this
recipe, both are accented with a dusting of sharp, tangy and salty Romano cheese in a

delicate puff pastry package. Consider pairing with a dry white wine made from

Chardonnay, Sauvignon Blanc or Pinot Grigio grapes.
For reds, virtually any grape variety with a dry finish will harmonize well.

1 sheet frozen puff pastry, thawed according to package
instructions
4 tablespoons grated Romano cheese

Prepare the mushroom filling as follows:
1 tablespoon olive oil
1 shallot, chopped

2 cloves garlic, minced
2 cups sliced wild mushrooms, any combination of shiitake,
crimini or oyster
2 tablespoons fresh thyme

Heat oil in a small sauté pan over medium heat. Add shallots and
garlic and cook 1 minute. Add mushrooms and sauté 5 minutes,
until tender and releasing juice. Add thyme and cook 1 minute,

until fragrant.

Preheat oven to 400 degrees F.

Unroll puff pastry on a flat surface. Roll pastry into a 14-inch

square.
Using a pizza cutter or a knife, cut pastry into 12 squares.
Top each square with mushrooms (about 1 heaping teaspoon

each) and
1 teaspoon grated cheese.

Wet 2 edges of each square with wet fingers and then fold over
making a triangle. Press the edges together with a fork.

Place turnovers on a large baking sheet, about 2 inches apart.

Bake 10 to 12 minutes, until puffed up and golden brown.

Yield: 6 SERVINGS