Brown Butter Mushroom Turnovers - TryVeg
This recipe from Miyoko's is transformed into a flavorful handheld dish by wrapping and baking succulent sautéed mushrooms into flaky pastry dough. Brown Butter
Ingredients
- 4 tbsp Miyoko’s European style cultured vegan butter
- 1 ½ lbs Sliced mixed mushrooms (crimini, shiitake, oyster, king trumpet, etc)
- 5 garlic cloves
- 1 tbsp tarragon (or ½ teaspoon dry tarragon)
- Salt and pepper to taste
- 1 package refrigerated pie crust
- ¼ cup water (for sealing edges of crust)
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