Hot Mushroom Turnovers  
One (8 oz.) package cream cheese, softened  
1/2 cup butter or margarine, softened  
1 1/2 cups all purpose flour  
1/4 pound fresh mushrooms, minced  
1 medium onion, minced  
1 1/2 tablespoons butter or perhaps margarine, melted  
2 tablespoons sour cream  
One tablespoon all purpose flour  
1/2 teaspoon salt  
1/8 teaspoon dried whole thyme  
One egg, beaten  
Combine cream cheese as well as 1/2 cup butter in a medium bowl, stirring well. Add one 1/2 cups flour, stirring until smooth. Shape dough into a ball, then cover with clear plastic wrap. Chill dough See for yourself (mouse click the next internet page) one hour.  
Saute mushrooms and onion in 1 1/2 tablespoons butter in a large skillet over low heat until tender, stirring often. Remove from heat, and stir in sour cream and next three ingredients. Set aside.  
Roll pastry to 1/8 inch thickness on a lightly floured area. Slice with a 3 inch cookie cutter. Place 1/2 teaspoon mushroom mixture in center of each circle. Brush edges of circle with egg, and fold dough in half, pressing to seal edges. Crimp edges, as well as prick high with a fork; brush tops with remaining egg.  
Place turnovers 1 inch apart on ungreased baking sheets. Bake at 450 degrees for twelve minutes or even until golden brown color. Serve right away. Yield: 3 dozen turnovers.  
  
Mushrooms A La King  
  
3 cups sliced fresh mushrooms  
Three tablespoons butter or perhaps margarine, melted  
3 tablespoons all-purpose flour  
1 cup sliced celery  
1/2 cup sliced pimiento-stuffed olives 1/4 cup (one oz.) shredded cheddar cheese  
Two hard cooked eggs, chopped  
1 cup milk  
1/2 cup water 1 (10 oz.) program frozen patty shells, baked