Ingredients:

Filling

• 6 cups minced mushrooms, caps and stems
• 1 tsp salt
• 1/4 tsp curry powder
• 6 tbsp sherry
• 4 tbsp chopped shallots
• 4 tbsp sweet butter
• 1 cup sour cream
• 3 tbsp dry Italian-seasoned breadcrumbs

Pastry

• 8 ounces cream cheese
• 1/2 cup (1 stick) butter, softened
• 1-1/2 cups all-purpose flour
• 1 egg, beaten

Directions:

1. In a medium skillet, saute the mushrooms with salt and curry, sherry, and shallots in 4 tablespoons butter until mushrooms are wilted and liquid is gone (about 20 minutes on low heat). Cool.
2. Add the sour cream and the breadcrumbs. Let cool.
3. Meanwhile, stir together the cream cheese and the butter in a medium bowl.
4. Add the flour and mix, shaping into a ball.
5. Cover with plastic wrap and chill for 1 hour.
6. Preheat the oven to 450 degrees.
7. Roll the pastry to 1/8-inch thickness on a lightly floured surface.
8. Cut with a 3-inch round cookie cutter.
9. Place a 1/2 teaspoon or so of the mushroom mixture in the center of each circle.
10. Brush the edges with the egg and press to seal.
11. Crimp the edges with a fork and prick the tops.
12. Brush with remaining egg.
13. Place crescents 1 inch apart on baking sheets.
14. Bake for 12 minutes or until golden brown. Serve warm.