Beggar's Purseappetizers 1 peanut oil for frying 2 tablespoon olive oil 1 pkg wonton wrappers 6 oz shitake mushrooms; sliced 6 oz button mushrooms; sliced 6 oz portobello mushrooms; sliced 1/2 cup fresh tarragon; chopped 1 bunch fresh whole chives 1 salt and pepper 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 |
