Slow Travel Sunday Small Bites: SSB# 10: Mushrooms

This week's ingredient is Mushroom and it was selected by fellow Slow Traveler and Blogger, Candi, Candi's Corner: Wanderlust and Passions. Thank you so much Candi for selecting this week's ingredient. Mushrooms are one of my favorite ingredients. I love them on pizza, in omelets, in salads and the list can go on and on.

I decided to go with a recipe that I found on the Internet called All Recipes.com. The recipe is for Mushroom Crescents. I followed the recipe changing it only to reduce the portions and use lite cream cheese. I even made the shell from scratch....I really liked this appetizer dish and would definitely make it again. Only next time I would make it smaller because at this size it was practically a meal.


Shell Ingredients:
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 1/2 cups all-purpose flour

Filling Ingredients:
1/2 pound fresh mushrooms, finely chopped
1 medium onion, finely chopped
2 tablespoons butter or margarine
1 (3 ounce) package cream cheese, cubed
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 egg, lightly beaten
1 teaspoon water

In a mixing bowl, beat cream cheese and butter until smooth; stir in flour. Cover and refrigerate dough for at least 1 hour. Meanwhile, in a skillet or saucepan over medium heat, saute mushrooms and onion in butter until tender. Remove from the heat. Add cream cheese, salt, thyme and pepper; stir until cheese is melted. Cool to room temperature. On a floured surface, roll dough to 1/8-in. thickness. Cut into 3-in. circles. Combine egg and water; lightly brush edges of circles. Place about 1 teaspoon of filling in center of each circle. Fold over; seal edges. Brush with egg mixture. Bake at 400 degrees F for 15-20 minutes or until golden brown.

For more Sunday Small Bites (SSB) recipes, visit the Slow Travel Website.