Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Peanut oil for frying
2 tb Olive oil
1 pk Wonton wrappers
6 oz Shitake mushrooms; sliced
6 oz Button mushrooms; sliced
6 oz Portobello mushrooms; sliced
1/2 c Fresh tarragon; chopped
1 bn Fresh whole chives
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

Browse by categories