Amuse Bouche WonTon Mushroom Purses
served on Chinese Spoons with Cream Sauce
I created these tasty little Won ton amuse bouche purses filled with
mushrooms, Vermouth, garlic,
served over a cream sauce on a Chinese spoon. When to serve these purses? As dinner guests are seated as the
First Course at an elegant dinner party.
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)
SPECIAL EQUIPMENT:
mini muffin tin
12 Chinese spoons
Instruction:
Preheat oven to 375 degrees F.
In skillet over medium high heat saute 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 wrappers 2-1/2-inch square with scissors, put 1 teaspoon mushroom filling in center of each;
moisten edges with water; gather 4 corners together forming a purse. Bake in a greased muffin tin
for 7 minutes.
To make the cream sauce
combine in a small saucepan over medium heat and saute
remaining 1 clove garlic and shallot in remaining 1 tablespoon butter until tender but not
brown. Whisk in wine, cream, tomato paste, salt and pepper; cook until thickened.
Fill each spoon with 1 teaspoon sauce and
a wonton purse,
garnish
with herbs and serve.
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Wine
recommendation: Pinot Gris; Chardonnay |
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