Food & Cooking Recipes Appetizers Finger Food Recipes Mushroom Turnovers with Sour Cream 3.7 (76) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 55 mins Servings: 4 Our flaky stuffed pastries are a vegetarian main that's easy and elegant -- just add a salad for a complete meal. Ingredients 2 tablespoons olive oil 1 large onion, chopped 4 packages (5 ounces each) mixed mushrooms, trimmed and thinly sliced Coarse salt and ground pepper 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed ½ cup reduced-fat sour cream, for serving Directions Preheat oven to 425 degrees. In a large nonstick skillet, heat oil over medium-high. Add onion; cook, stirring occasionally, until golden brown, 5 to 6 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper; set aside. On a lightly floured work surface, roll out dough (still folded in thirds) to a 20-by-10-inch rectangle. Using a pizza cutter or sharp knife, trim edges straight; cut dough into four 10-by-5-inch rectangles. Dividing evenly, mound mushroom mixture on one half of each rectangle, leaving a 1/2-inch border on three sides. Lightly brush border with water; fold other half of pastry over filling, and press edges firmly to seal. With a floured fork, crimp edges. Using a wide metal spatula, transfer turnovers to a large baking sheet. With a paring knife, cut 3 to 4 small slits in the top of each turnover. Bake until golden and puffed, 20 to 25 minutes. Let cool 5 minutes; serve turnovers with sour cream. Cook's Notes Store-bought puff pastry makes quick work of these savory turnovers that require only five ingredients. Print