A bake shop near my place called Ambrosia keeps these veg turnovers, which Kalpesh and I really like. One day Kalpesh took it upon himself recreate these turnovers. Now we don’t have an oven at home because I still haven’t got over my mental block about baking. So Kalpesh went ahead and made these mushroom turnovers on stove using only bread, mushrooms, onions and garlic. And, they truly yum.
Between the two of us, Kalpesh is definitely a better cook. Most of the times his dishes are quite spicy and have a lot of exotic ingredients like shiitake mushrooms and broccoli and what not, which Devansh finds difficult to handle. But these mushroom turnovers are a hit with him whenever Kalpesh makes them. Hope you’ll too like this simple but yummy turnover recipe. The kids will love these turnovers in their tiffins, or as an evening or party snack. You’ll love them too, especially if you too are crazy about mushrooms like my family is.
Steps for making Mushroom Turnovers
Easy Mushroom Turnovers Recipe
- 200 gms mushrooms finely sliced
- 2 small onions finely sliced
- 2-3 cloves garlic finely chopped
- 6 slices brown bread
- salt to taste
- butter or homemade ghee
- 2 tsp oil
- Heat a pan and add olive oil.
- Add chopped garlic, sauté for a few seconds, and then add chopped onions.
- Sauté on medium heat for 2-3 minutes and then add sliced mushrooms.
- Cook on medium-high heat for 3-4 minutes till all the water released from mushrooms evaporates.
- Add salt, mix well, and then transfer the filling to a bowl.
- Cut the edges of all bread slices and then flatten the slices using a rolling pin.
- Place a spoonful of mushroom stuffing in the center.
- Apply some water on the edges of the bread using your fingers.
- Pick up each corner and bring it to the center forming a small squarish pocket.
- Pour a little ghee or butter on a non-stick flat pan, and place the turnover upside down (with the corners-side on the pan). This will ensure that once cooked from this side, the turnover will remain closed.
- Before flipping this turnover to the other side, add some more ghee or butter on the pan.
- Cook all the turnovers on both sides and leave them on the pan for a few minutes to ensure they become crunchy.
- Serve hot with tomato ketchup.
- I prefer using homemade ghee as it’s a healthier option than readymade butter.
- You can experiment by adding chopped spinach and/or cheese etc. in the filling.
- You can spice up the turnovers for older kids and grownups by adding chili flakes in the filling.