Wow your holiday guests with … Lavender/Thyme Mushroom Turnovers.

So, you’re having a holiday party and want to serve something out of the ordinary and delicious. I have the perfect recipe for you. It may seem time consuming but let me tell you it is worth the effort. Your guest will rave over these and ask you to make them for every occasion. This recipe has been in my family for years. Only recently did I add the lavender to the mix. What a wonderful addition.

Lavender is my favorite herb, period. It’s my favorite scent and every time I’ve tried it in my cooking experiments I’m wowed by the wonderful taste it provides. It’s on par with rosemary as far as I’m concerned and I’m surprised it doesn’t garner the attention some other herbs receive. It is subtle and soothing to taste and smell. It’s wonderful as a calming tea, in scrambled eggs (amazing actually) or simply mix some into goat cheese and serve with water crackers. I grow my own lavender so I always have it on hand but if you don’t have any on hand you can buy it at Dean & DeLuca or order it online. Keep it in your staple of herbs.

Lavender/Thyme Mushroom Turnovers.

  • 8 oz soft cream cheese
  • 1-1/2 cup all purpose flour
  • 1/2 lb. minced mushrooms (button & crimini)
  • 1 + 3 tbsp stick softened butter
  • 1 medium minced onion
  • 1 clove minced garlic
  • 1 tsp dried lavender petals
  • 1/4 cup sour cream
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp salt & pepper
  • 1 egg beaten

1. In a large bowl mix together cream cheese, flour, salt and stick of butter until smooth. Shape into a ball and wrap with plastic wrap. Refrigerate for at least one hour.

2. Using a sauté pan melt butter and cook onions until they begin to soften, add garlic and mushrooms, sour cream, thyme, lavender, salt and pepper, cook until all are cooked and mushrooms are soft. Let cool before assembling turnovers.

3. On a floured surface roll the dough so that it’s about 1/8 inch thick, then using a 2-3/4 inch cookie cutter cut into circles. Fill each with round with 1 tbsp. of the mushroom mixture. Seal the turnovers with the beaten egg and brush the top with egg as well.

4. Bake at 350, 12-14 minutes or until golden brown, makes about 20 turnovers.

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