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
-
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.
-
Meanwhile, heat oven to 400°F. Unroll 3 pie crusts. With 2 3/4-inch round cutter, cut 10 rounds from each crust.
- 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.
- Bake 12 to 15 minutes or until light golden brown. Serve warm.