No, it isn't as easy as it was to just pop these bad boys in the oven, but I think these are possibly even a bit better, and so worth it. As usual, I'll share my notes and extra pictures at the bottom of the recipe.
INGREDIENTS
8 oz portabella mushrooms, diced
8 oz oyster mushrooms, diced
2-3 cloves garlic, minced
1 large shallot, or 2 medium shallots, diced
1/3 cup sour cream
1 cup flour
4 tbsp butter, cubed and frozen
4 tbsp cream cheese, cubed
1/4 cup cold water
1/2 tsp salt
salt, pepper
onion powder, optional.
DIRECTIONS
Prepare the dough first, by tossing the flour into a large bowl and adding the cubes of butter and cream cheese. Roughly bring the dough all together with your hands. When the large cubes have mostly been reduced to pea-sized bits or smaller, sprinkle the salt and cold water into the bowl. Combine until just brought together for a dough. Cover and let rest in the refrigerator.
Throw the shallow into a large sauté pan over low-medium heat. When the shallot begins to sweat add the mushrooms. Cook down, at least 10 minutes, until the mushrooms are dark and soft.
Stir in the garlic, and if you desire, onion powder. Continue to cook down. Once most of the liquid from the mushrooms has cooked down, remove from heat and add the sour cream. Add salt and pepper to taste. Once well combined and seasoned to your liking, set aside to cool in the pan.
Preheat the oven to 375° and ensure a rack is in the middle of the oven.
On a floured surface, roll out the dough to about 1/8 of an inch thick (just under half a centimeter, I think, for you metric friends). Use a clean cup, glass, or jar lid to start cutting out circles.
Place a generous teaspoon of the mushroom mixture into each circle, and carefully seal each one. Place them on a parchment-paper prepared cookie sheet.
Bake for 12-16 minutes, until the dough is lightly brown on top (it will likely be darker brown on the bottom). Alternatively, air-fry for 8-10 minutes.
Additional Content:
I love finding great, fresh oyster mushrooms. But feel free to mess around with your own varieties! I have been known to add extra garlic and then some Italian herbs to really knock this into a northern Italian flavor profile, but this would work just as well if you swapped oyster for shiitake, beech, and/or maitake mushrooms with some Eastern spices (maybe a creamy ginger sauce in place of sour cream?).
FarmFoxForage has a great write-up on some varieties of mushrooms for you to keep handy next time you find new mushroom options at your local farmer's market.
You know me--I'm all about a great ingredient shot! Really, the mushrooms get to thrive in this recipe. The crispy, flaky, slightly cheesy pastry is so gentle and delicate, but packs in these umami-packed punches of mushroom.
Lightly rolled out dough on the floured surface. I'm a sucker for getting to roll out dough! It's always a fun experience to see these ingredients come together as a thing, and it has a strength and will of its own (i.e., it will fight back in some stubborn parts!).
Hopefully you can get a decent understanding of the thickness we're aiming for with this photo.
Just a bit--and placing it in an oval shape helps, too, since we're ultimately going to create half-moon turnovers.
Admittedly, I ate this entire plate before I finished cooking the rest of my dinner, which immediately became leftovers. Food is wonderful, and I have had a craving for these since being discontinued!