Beggar's purse
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Peanut oil for frying | ||
| 2 | tablespoons | Olive oil |
| 1 | pack | Wonton wrappers |
| 6 | ounces | Shitake mushrooms; sliced |
| 6 | ounces | Button mushrooms; sliced |
| 6 | ounces | Portobello mushrooms; sliced |
| ½ | cup | Fresh tarragon; chopped |
| 1 | bunch | Fresh whole chives |
| Salt and pepper | ||
Directions
Prehaet 4 inches of the peanut oil to 375 degrees F in a deep-fat fryer or large Dutch oven. Heat the olive oil in a saute pan over medium heat and cook the mushrooms until they are quite soft and give up their liquid, about 5 minutes. Season the mushrooms with salt and pepper to taste. Stir int he tarragon and set aside to cool. Working with one wonton wrapper at a time, place 1 teaspoon of sauteed mushrooms in the center of each wrapper. Wet edges of erapper with water and gather the edges together to form a "purse". (Make sure not to trap any air inside) Fry the wonton purses, 2 to 3 at a time, for 3-5 minutes, until they begin to brown and bob to the top. Drain on a cooling rack covered with paper towels. Tie each purse with a strand of chives.
Nutritional info per serving: 283 cal; 10g pro, 51g carb, 5.3g fat Source: Miami Herald, 9/7/95 format: 8/7/96, Lisa Crawford