Amuse
Bouche
WonTon Mushroom Purse
this
is my recipe
and photograph by Peggy Bucholz created for my website www.finedinings.com
Recipe Type: amuse bouche, appetizer, mushroom, won tons, Chinese spoon
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Servings: 12
Ingredients:
3 tablespoon butter, divided
1/2 cup mushrooms, any type of your choice, chopped finely
5 garlic cloves, minced, divided
1 tablespoon dry Vermouth wine
1/4 teaspoon thyme leaves
12 wonton wrappers
mini muffin tin
1 shallot, finely chopped
1 tablespoon dry white wine, Chardonnay
1/2 cup heavy cream
1 teaspoon tomato paste
12 fresh herbs, for garnish (sage or parsley or thyme)
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SPECIAL
EQUIPMENT:
mini muffin tin
12 Chinese spoons
Instruction:
Preheat oven to 375 degrees F.
In skillet over medium high heat sauté mushrooms and 4 cloves garlic in 2
tablespoons butter; add dry Vermouth; cook until liquid is absorbed;
remove from heat; add thyme leaves. Can be made in
advance.
Trim won
ton wrappers 2-1/2-inch square with
scissors, put 1 teaspoon mushroom
filling in center of each won ton;
moisten edges with water; gather 4 corners together forming a purse. Bake in a greased mini muffin tin
for 7 minutes.
To make the cream sauce combine in a small saucepan over medium heat sauté
remaining 1 clove garlic and 1 shallot in remaining 1 tablespoon butter until tender but not
brown. Whisk in dry white wine, heavy cream, tomato paste, salt and pepper; cook until thickened.
Fill each Chinese spoon with 1 teaspoon cream sauce and
a wonton purse, garnish with
herbs and serve.
 |
Wine
recommendation: Pinot Gris; Chardonnay |
