I can’t tell you the last time I consumed a mushroom, with the potential of that never actually having happened in my life. To me that’s for good reason, but to you that’d be just weird, because people seem to like them. So that being the case, then those people are definitely going to like this recipe, while I think about Peanut Butter and Jelly again.
- 1 tablespoon olive oil
- 1 small onion, minced
- 1 garlic clove, minced
- 3 cups sliced white mushrooms
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried savory
- 1⁄8 teaspoon ground cayenne
- 1⁄2 cup frozen peas, thawed
- 1⁄2 cup vegan sour cream, homemade or storebought, or pureed tofu
- Salt and freshly ground black pepper
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon soy milk
Preheat the oven to 425°F. In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the mushrooms, thyme, savory, and cayenne. Cover and cook until just tender, about 5 minutes.
Uncover and continue to cook until the liquid has evaporated. Remove from the heat and set aside to cool. Stir in the peas and sour cream and season to taste with salt and pepper. Set aside. Roll out the pastry and divide into quarters. Spoon the mushroom mixture into the center of each piece of pastry, dividing evenly.
Fold the pastry in half over the filling to enclose the filling. Use your fingers to press the edges together to seal the filling inside. Brush each turnover with soy milk and pierce the top with a fork. Bake until golden brown, 15 to 20 minutes. Serve warm… Makes 4 turnovers.
