Mushroom Puffs

I bet you were thinking all I knew how to make are desserts.  Well guess what?  I can make other things too!  Today's recipe is a tasty little hors d'oeurve that you can make for parties or for a snack when you can't think of anything else for dinner (they freeze really well, too). 

The ingredients you'll need are:

This recipe guest-stars my parents' kitchen!

1 8-oz package of cream cheese (softened), 1 1/2 C plus 2 tbs flour, 1/2 C plus 3 tbs butter (softened), 8 oz mushrooms, 1 large onion, 1/4 C sour cream, 1 tsp salt, 1/4 tsp thyme, 1 egg, beaten.  First up, we'll make the dough for the little puffs.  In a large bowl, beat together your cream cheese, 1 1/2 C flour, and 1/2 C butter until it's smooth.  Then shape it into a ball, wrap it in plastic wrap, and refrigerate it for about an hour.

I am jealous of my Mom's Kitchen Aid.

Mom has some nice pans, too.

While the dough is sitting in the fridge, you can start on the filling!  Mince your mushrooms and your onion.  If you have a food processor, you can use the shred blade to make this go much, much faster than if you have to cut them up by hand (luckily, Mom got a food processor for Christmas!).  In a 10-inch skillet, melt 3 tablespoons of butter over medium heat, then toss in the mushrooms and onion and cook them until it's tender.  Now stir in the sour cream, salt, thyme, and 2 tablespoons of flour.  Turn off the heat and set this aside.

If making the filling took you less than an hour, this might be a good opportunity for some doggie time!!!


D'awwww!  Cute lil' Ndnd! (not a typo)

Martha, Neela, and Grammie!

Well, now that puppy-time is over, the dough should be ready to work with.  Preheat your oven to 450 degrees.  On a floured surface, roll out the dough to about 1/8 inch thickness and cut out circles with a 2 3/4-inch round cookie cutter.  Brush your circles with your beaten egg and place about a teaspoon of mushroom mixture into the center of the circles.  Fold the dough over the filling, press the edges together with a fork, and prick holes into the tops.  Brush them with more egg.  Put them on a cookie sheet (which I recommend lining with parchment paper) and bake for 12-14 minutes or until they're golden brown.  This recipe supposedly makes 3 1/2 dozen little puffs, but I've never been able to make that many.  And like I said up top, these freeze really well, just do so before you bake them.  Enjoy!

Mmmmmm.....