Mushroom Purses
Ingredients
- For the purses
- 500 grams button Mushroom
- 1 onion
- 1 garlic clove
- 1 stalk Leeks
- vegetable oil (for frying)
- 1 Tbsp Pastry flour
- 100 milliliters dry white wine
- 100 milliliters Whipped cream
- 50 grams grated Parmesan
- 2 Tbsps scallions
- salt
- freshly ground peppers
- 8 leaves Filo dough (about 20x20 cm or 8 inch square)
- 1 egg yolk
- 2 Tbsps Whipped cream
- For the sauce
- 250 grams Whipped cream
- 1 generous pinch cornstarch
- 1 handful parsley
- salt
- freshly ground peppers
Preparation steps
For the purses: Rinse mushrooms and cut in half or in quarters, depending on size. Peel and mince onion and garlic. Rinse leeks, cut in half lengthwise and cut into strips.
Heat oil in a pan and fry mushrooms in portions. In another pan, heat 1 tablespoon oil and fry onion, garlic and leek. Sauté until golden brown. Sprinkle with flour and pour in wine. Simmer and reduce almost completely, then pour in cream. Simmer, remove from heat and mix in mushrooms. Let cool a little, then stir in parmesan and chives. Season with salt and pepper.
Preheat the oven to 200°C (approximately 390°F).
Layer 2 sheets of filo dough. Top each piece with mushroom filling. Sprinkle the edges with water, pull up edges and pinch to secure, use kitchen twine if needed. Place on a baking sheet lined with parchment paper. Combine egg yolk and cream and brush onto dough. Bake for about 20 minutes, until golden brown. Remove and let set.
For the sauce: Heat cream and cornstarch in a pan but do not boil. Rinse parsley, shake dry and pluck off leaves. Mince leaves and stir into sauce. Season with salt and pepper.
Ladle a bit of sauce onto each plate and top with a mushroom purse. Remove kitchen twine if needed and serve.
