Lately, just about everything I whip up in the kitchen is Christmas-themed.
Might seem a bit foolish, but what can I say? These sage mushroom turnovers with almond white wine cream (delicious!) are versatile enough for any occasion throughout the year.
But naturally, I’ve had Christmas morning breakfast and a Christmas Eve dinner side in mind. After all, it’s the season to be jolly!
Have y’all got your Christmas meals mapped out yet? Or perhaps any other festive feasts?
How ’bout Hanukkah? Lucky me gets to celebrate both this year – means even more hearty holiday meals for yours truly.
I opted for store-bought puff pastry for these turnovers. Making puff pastry from scratch is like trying to rope the wind – takes forever.
Who’s got time for that during this hectic season? Certainly not this gal.
Quick, easy and downright delicious is how we’re rolling.
Most puff pastry I’ve stumbled upon in the refrigerator aisle of supermarkets (over here in UK and Germany) tends to be vegan. Good chance you’ll strike gold at your local store too.
Catch y’all later! Got loads more festive recipes to share with y’all before Christmas Eve. Keep an eye out for my next one – it’s my absolute favorite.
Vegan Sage Mushroom Turnovers With Almond White Wine Cream Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Serves:
6 people
Ingredients:
- 1 package vegan puff pastry
- ½ cup almonds, soaked or boiled
- 3 garlic cloves
- ½ cup white wine
- ¼ tsp salt
- 2 big flat mushrooms (or a bunch of small ones)
- 1 bunch fresh sage
- 1 Tbsp olive oil
- Generous pinch of pepper and salt
Instructions:
- Let the puff pastry defrost at room temperature.
- Soak the almonds over night or boil them in water on the hob for 10 minutes to soften them, then drain the water.
- Place the almonds, peeled garlic cloves, white wine and salt in a blender and blitz until smooth and creamy. If you don’t have a high-power blender you might have to help by pushing down and mixing the mixture between blending.
- Cut the mushrooms in pieces and chop the sage.
- In a pan, fry the sage in olive oil, add the mushrooms after about a minute and season generously with pepper and salt. Fry until the mushrooms shrink and turn soft.
- Roll out the puff pastry (mine was pre-rolled and came with baking paper) and cut it into 6 rectangles.
- Add a blob of the white wine almond cream and the mushroom sage mixture in the middle of each rectangle. Fold one side of the pastry over the other (you’ll end up with triangles) and seal the edges by gently pressing them down with a fork.
- Brush the turnovers with olive oil and pop them in a pre-heated oven and bake them for 20 to 25 minutes at 180˚C or until they turn golden brown.
- Enjoy!
If you have enjoyed previous recipes, I have a few more suggestions that you might like.
You can try making my Baked Herbed Cashew Cheese recipe, a delightful vegan cheese alternative with a rich, nutty flavor and a creamy texture.
For something light yet satisfying, give my Vegan Heirloom Tomato Galette With Thyme Cream Cheese recipe a go; it’s perfect for brunch or as an appetizer.
My Vegan Cherry Tomato & Baby Spinach Quiche recipe is also an excellent choice for those desiring something hearty yet healthy.
Finally, indulge your sweet tooth with my Vegan Caramelised Fig & Walnut Cashew Cream Cheese Bites recipe.
These sumptuous treats combine the natural sweetness of figs with the richness of walnuts and cream cheese in one irresistible bite!
