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.

Amuse Bouche, Won Ton Mushroom Purses
this is my recipe and photograph by Peggy Bucholz
created for my

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Prep Time: 15 min   Cook Time: 10 min   Total Time: 25 min   Servings: 12


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)

mini muffin tin
12 Chinese spoons

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.

wine Bottle Wine recommendation: Pinot Gris; Chardonnay

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