Mushrooms are so versatile and provide a meaty vegetarian alternative to animal-protein. I love the way the little sprinkle of thyme accents the mushroom flavor. You can make these ahead and freeze them for spontaneous summer parties and surprise guests.

Ingredients

Filling

• 3 tablespoons butter
• 1 onion, chopped fine
• ½ pound mushrooms, chopped fine
• 2 tablespoons flour
• ¼ teaspoon thyme
• ¼ cup sour cream
• Salt and pepper

Dough

• 3 3-ounce packages of cream, room temperature
• ½ cup butter
• 1 ½ cup flour

Directions

For filling

1. In a medium skillet, combine butter, onions and mushrooms. Cook on medium high heat 5-10 minutes until the onions are soft. Add thyme and flour, and then cook for 1 minute more. Add sour cream to combine.
2. Salt and pepper to taste.

For dough

1. Mix together butter and cream cheese. Add flour until fully incorporated. Chill for about 1 hour.
2. Roll dough to ⅛” thick. Using a biscuit cut, cut out rounds 3” to 4” in diameter.

For assembly

1. Preheat over to 350°F.
2. Place a teaspoon of the filling on each round and fold in half to seal. Press edges together with a fork. Prick the top of each turnover with a fork to allow steam to vent.
3. Place on an ungreased baking sheet. Bake about 15 minutes until lightly browned.
4. Serve warm.
5. You may freeze prepared but uncooked turnovers for later use.