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Amuse bouche Wonton mushroom purses in a cream sauce Chinese Spoon recipe
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Won ton wrappers filled with mushroom filling, form into a purse, bake, serve in Chinese spoon with cream
sauce
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Amuse
Bouche Won Ton Mushroom Purse
recipe and photograph created by www.finedinings.com
all rights reserved - copyrighted
Won ton wrappers filled
with mushroom filling, form into a purse, bake, serve in Chinese
spoon with cream sauce
Serves 12
Mushroom Filling
2 tablespoon butter, divided
1/2 cup mushrooms, any type of your choice, chopped finely
4 garlic cloves, minced, divided
1 tablespoon dry Vermouth wine
1 teaspoon dried thyme leaves
In skillet over medium high heat sauté mushrooms and garlic
in butter; add dry Vermouth; cook until liquid is absorbed; remove from heat; add thyme leaves.
Won Ton
Purses
12 won ton wrappers
mini muffin tin
Trim wonton wrappers 2-1/2-inch square with scissors. Put 1 teaspoon mushroom
filling in center of wrappers;
moisten edges of won tons with water; gather 4 corners together forming a purse. Bake in a greased mini muffin tin
at 375° for 7 minutes.
Fill each Chinese spoon with 1 teaspoon cream sauce and won ton purse, garnish with
herbs and serve.
Cream Sauce
1 tablespoon butter
1 garlic clove minced
1 shallot, finely chopped
1 tablespoon dry white wine, Chardonnay
1/2 cup heavy cream
1 teaspoon tomato paste
12 Chinese spoons
12 fresh herbs, for garnish (sage or parsley or thyme)
In small saucepan over medium heat sauté garlic and shallot in butter until tender but not
brown. Whisk in dry white wine, cream, tomato paste, salt and pepper; cook until thickened.
Wine recommendation: Chardonnay
See more of my
Amuse Bouche Recipes
with photograph for unique ideas
Also see my
Gourmet
Appetizer Recipes...
photographs for each one!
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