Brown Butter Mushroom Turnovers

vegan turnovers
vegan turnovers

This recipe from Miyoko’s is transformed into a flavorful handheld dish by wrapping and baking succulent sautéed mushrooms into flaky pastry dough.

vegan turnovers

Brown Butter Mushroom Turnovers

Prep Time 40 minutes
Total Time 40 minutes
Servings 10 turnovers


  • 4 tbsp Miyoko’s European style cultured vegan butter
  • 1 ½ lbs Sliced mixed mushrooms crimini, shiitake, oyster, king trumpet, etc
  • 5 garlic cloves
  • 1 tbsp tarragon (or ½ teaspoon dry tarragon)
  • Salt and pepper to taste
  • 1 package refrigerated pie crust
  • ¼ cup water for sealing edges of crust


  • Prepare mushrooms according to Miyoko’s recipe. Set aside to cool for at least 30 minutes.
  • Preheat oven to 375 F.
  • Create 3-4 inch diameter dough discs from each roll of pie crust using glass or round cookie cutter. Should create 20 discs total.
  • Add a heaping tablespoon of mushrooms to half of the discs. Use fingertips to moisten the edges with water and press firmly to seal. Follow by pressing the edges of the crust with a fork around each pastry. Poke the top of each turnover with a fork to release steam during the baking process.
  • Evenly distribute the pastries on a baking sheet and cook for 15-20 minutes, until the edges are brown.
  • Allow to cool for around 5 minutes before serving.
Tried this recipe?Let us know how it was!

2 Comments on “Brown Butter Mushroom Turnovers”

  1. This looks great. My only question – is there a vegan refrigerated pie crust put there? I’ve been Loki g for years and haven’t found one yet.


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