WILD MUSHROOM AND SWISS TURNOVERS

Preheat oven to 400 degrees.  Line a rimmed baking sheet with parchment paper.

Heat the olive oil and butter in a large skillet over medium high heat.  Add the onions and garlic and cook until soft and fragrant, about 2-3 minutes.  Add the mushrooms and rosemary to the pan and cook, stirring frequently, for 6-8 minutes until the mushrooms are soft and have released all of their moisture.

Add the sherry and cook, stirring, until all of the moisture is absorbed about 2 minutes.  Add the heavy cream, salt, and pepper to the pan and cook for 2-3 minutes more until the mushrooms are glossy and coated with the cream.  Set aside to cool slightly.

Roll the puff pastry into a 12” x 12” square on a lightly floured countertop.  Cut the dough into 4, 6” squares.  Divide the mushrooms into 4 equal parts and place them in a mound in the center of each square.  Top the mushrooms with ½ cup of the shredded cheese.

Brush the beaten egg on the edges of the pastry dough.  Take one corner of the dough and stretch it over the mushrooms and cheese to the opposite corner, forming a triangle shaped turnover.  Press the edges together to seal, enclosing all of the filling in the dough.  Using a fork, press the edges to full seal.  Repeat with each turnover.  Place the turnovers on the baking sheet and brush the tops all over with the egg.

Bake for 12-14 minutes until golden brown.  Serve hot.