Provenance of Dish
My mother made these for parties when I was a kid. She would buy white button mushrooms from a mushroom farm that was a mile from our house, since they were all that was available, and she had never heard of foraging for mushrooms. They were delicious. They're beyond delicious when you change up the mushrooms. My favorite is Grifola frondosa, aka maitake or hen of the woods, but they would be good with most mushrooms.
For the dough
9 ounces cream cheese
1 cup butter
1 1/2 cups flour
For the filling (If you use more onion and mushroom than the recipe calls for, or have some filling left when you're done, it makes a good filling to stuff a butterflied chicken breast)
1 finely chopped onion
1/2 pound maitake mushrooms finely chopped
3 tablespoons butter
1/4 teaspoon thyme
1/2 teaspoon salt
2 tablespoons flour
1/4 cup sour cream
Preheat oven to 450
For the dough:
Mix cream cheese and butter thoroughly.
Add flour and knead until smooth.
Chill for several hours.
Roll out 1/8 inch thick on a lightly floured board and cut into 3 inch circles.
Be careful not to use too much flour on the board when rolling out the scraps so the dough doesn't become tough.
For the filling:
Brown the onion in butter.
Add mushrooms and cook about 3 minutes more, stirring often.
Add remaining ingredients and cook gently for 2 to 3 minutes.
Fill each circle with 1/2 teaspoon of filling and fold over to seal.
If needed, dampen the edges to get a good seal.
You can brush them with egg wash before baking, but they come out great with or without.
Bake for 15 minutes on an ungreased cookie sheet in a 450 degree oven.