Categories: Appetizers, Mushrooms

Ingredients

• 1/4 cup butter or margarine
• 1/2 cup finely chopped onion (1 medium)
• 1 package (8 oz) fresh mushrooms, finely chopped
• 1 hard-cooked egg yolk, chopped
• 1/2 to 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 boxes Pillsbury® refrigerated pie crusts, softened as directed on box
• 1 egg, beaten, if desired

Directions

1. n 10-inch skillet, melt butter over medium heat. Cook and stir onion in butter just until tender. Add mushrooms; cook 3 minutes, stirring frequently. Stir in egg yolk, salt and pepper. Cool 10 minutes.

2. Meanwhile, heat oven to 400°F. Unroll 3 pie crusts. With 2 3/4-inch round cutter, cut 10 rounds from each crust.

3. Spoon rounded teaspoon cooled mushroom mixture onto half of each pie-crust round. Fold dough over filling; press edges with fork to seal. Place on ungreased large cookie sheet. Brush with beaten egg.
4. Bake 12 to 15 minutes or until light golden brown. Serve warm.

Email to a friend | Print this recipe | Back