Judy Lange

Judy Lange

Grandma’s Goodies

Mushroom turnovers

These are delicious as a hot appetizer.


Cream Cheese Pastry:

8 oz. light cream cheese, softened

1/2 cup margarine or butter softened

1/4 cup milk

2 cups all purpose flour

1/2 tsp salt.


10 oz can of mushrooms drained and chopped.

1/2 cup finely chopped onion

2 tsp margarine or butter

1 tsp lemon juice

1/2 tsp seasoned salt

Salt and pepper to taste

1/2 cup milk

4 tsp all purpose flour

1 Tbsp Sherry (or alcohol free sherry)


Cream Cheese Pastry:

Beat cream cheese and margarine well in medium bowl. Mix in milk, flour and salt. Shape into ball. Cover and chill for at least one hour.


Sauté mushrooms and onion in margarine in nonstick frying pan until onion is soft. Stir in lemon juice, seasoning salt, and salt and pepper to taste. Gradually whisk milk into flour in small bowl until smooth add sherry. Stir into mushroom mixture until boiling and thickened . Cool thoroughly. Roll out door to about 1/8 of an inch thick. Cut into 3 inch rounds. Place one and a half teaspoon of mushroom filling in centre of each. Moisten edge. Fold over. Press to seal. Arrange on ungreased baking sheet. Cut tiny slits in top of each.Bake in for 25 oven for 11 to 13 minutes makes 48 turnovers.

—Judy Lange