WILD MUSHROOM AND LEEK BEGGAR'S PURSES
Any combination of wild mushrooms can be used; try chanterelles and shiitakes.
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Split leeks in half lengthwise, leaving root attached. Remove some of the inner layers to use for tying purses; blanch them for 30 seconds in boiling water, refresh in cool water, drain, and set aside.
- Remove green tops and thinly slice leeks. Saute in 1 tablespoon of the oil until soft, about 5 minutes. Do not brown. Remove from pan to a large bowl.
- Add another tablespoon of oil to pan, turn heat to medium high, and add enough mushrooms to cover bottom of pan. Cook, stirring frequently, until just softened, about 3 minutes. Remove from pan and add to leeks. Repeat until all mushrooms are cooked. If using a variety of mushrooms, cook each type separately.
- Return mushrooms and leeks to pan. Add thyme, salt, pepper, and Madeira or stock, and cook over high heat, stirring, until liquid is reduced to a syrupy consistency. Set aside to cool.
- Unwrap phyllo pastry and unroll flat. Cover completely with damp dish towel to prevent drying out. Lay out a sheet of phyllo and brush it sparingly with melted butter. Repeat until you have three layers. Cut into 4 rectangles. Place 1/3 cup filling in the center of each and gather into a cinched-purse shape. Repeat with remaining filling. (Wrap and refreeze remaining phyllo dough.) Chill purses until firm.
- Heat oven to 400 degrees. Place purses on a baking sheet and bake until evenly golden brown, about 15 minutes. Tie each purse with a leek ribbon and serve hot.
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Smakhter Faruk
[email protected]These beggars' purses are the perfect appetizer for a party. They're easy to make ahead of time and they're always a crowd-pleaser.
Aleshia Cox
[email protected]I made these beggars' purses for a potluck and they were a big hit. Everyone loved them!
Ainul Rana
[email protected]I'm vegetarian, so I omitted the bacon from the recipe. The beggars' purses were still delicious without it.
Jenny Persad
[email protected]I didn't have any fresh herbs on hand, so I used dried herbs instead. The flavor was still good, but I think it would have been even better with fresh herbs.
ABU SIAM
[email protected]The filo pastry was a bit too thick for my liking. I think I'll try using a thinner pastry next time.
Leon Markmañ
[email protected]I found that the filling was a bit too runny for my taste. Next time I'll try adding less liquid.
Alex Lucca
[email protected]These beggars' purses were a bit time-consuming to make, but they were worth the effort. They're so flavorful and elegant.
Michelle Lucille Graham
[email protected]I love the unique presentation of these beggars' purses. They're perfect for a special occasion or a romantic dinner.
IN DIA
[email protected]These beggars' purses were easy to make and turned out beautifully. I used a mix of wild mushrooms and they added a wonderful earthy flavor to the dish.
Tanjil Khan
[email protected]I made these for a dinner party and they were a huge hit. Everyone raved about how delicious they were. I will definitely be making them again.
Umesh Bc
[email protected]I'm not usually a fan of mushrooms, but these beggars' purses were surprisingly delicious. The combination of mushrooms, leeks, and herbs was絶妙.
Madi balo
[email protected]I followed the recipe exactly and the results were fantastic. The purses were golden brown and crispy on the outside, and the filling was rich, flavorful, and moist. My family loved them!
asomekai21
[email protected]These wild mushroom and leek beggars' purses were a delightful culinary experience. The flavors of the mushrooms and leeks complemented each other perfectly, and the crispy filo pastry added a satisfying textural contrast. I especially appreciated th