Creamy mushroom turnover (Fondue de champignons en enveloppe) from New Menus from Simca's Cuisine by Simone Beck

  • chives
  • evaporated milk
  • mushrooms
  • all-purpose flour
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • thekitchenchronicles on January 20, 2013

    Need to play around with the ratios in this recipe- dough was a little dry but was very rich and buttery. Milk to mushroom ratio seemed very high, so I used less milk, and it didn't thicken much at all during cooking like the recipe said it would. However, most of it evaporated in the oven so would use the suggested amount (or a bit less) next time. Despite that, the result was spectacular.

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