Herbed Mushroom Envelopes

• 1 tablespoon butter
• 1 medium onion, chopped
• 12 lb button mushroom, finely chopped
• 1 -2 garlic clove, minced
• 1 teaspoon salt
• 12 teaspoon dried thyme
• 14 teaspoon ground black pepper
• 14 teaspoon dried rubbed sage
• 12 cup dry white wine
• 1 sheet frozen puff pastry, thawed for 30 minutes (half of a 17.3 oz. package)
• 1 large egg, lightly beaten

1. Melt butter in a big skillet over medium heat; add in onion; cook 2 minutes or until softened.
2. Add in mushrooms and garlic; saute 3 minutes until mushrooms release liquid.
3. Add salt, thyme, pepper, and sage; saute 1 minute.
4. Add in wine; simmer 15-20 minutes or until all liquid has been absorbed; cool.
5. Preheat oven to 400.
6. Meanwhile, roll out pastry on a lightly floured surface to a 12 1/2 inch square.
7. Neatly trim to 12-inch square; cut sheet into sixteen 3-inch squares.
8. Brush each square with a little egg; spoon 1 slightly rounded teaspoon filling in center of each square.
9. Fold each square of pastry in half diagonally into a triangle, bringing one corner to opposite corner.
10. Gently pinch edges together to seal, making sure all the filling is sealed inside.
11. With tines of fork, press edges together to seal.
12. Cut a few small slashes in top of each turnover; brush each turnover with some of the egg.
13. Bake for 14-17 minutes or until puffed and golden; serve warm or at room temperature.

butter, onion, button mushroom, garlic, salt, thyme, ground black pepper, sage, white wine, pastry, egg

Taken from www.food.com/recipe/herbed-mushroom-envelopes-321772 (may not work)