WonTon Mushroom Purses

By á-4908

Ingredients

• 3 TB butter, divided
• 1/2 cup mushrooms, chopped finely
• 5 garlic cloves, minced, divided
• 1 TB dry Vermouth
• 1/4 tsp dried thyme leavests
• 12 wonton wrappers
• mini muffin tin
• 1 shallot finely chopped
• 1 TB dry white wine (Chard)
• 1/2 Cup heavy cream
• 1 tsp tomato paste
• 12 fresh herbs for garnish (sage, parsley, thyme)

Preparation

Step 1

In skillet over medium high heat saute mushrooms and 4 cloves of garlic in 2 TB of butter; add vermouth; cook till liquid is absorbed; remove from heat and add thyme.

Trim wrappers 2 1/2 inch square, put 1 tsp mushroom filling in center, moisten edges with water, gather corners together to form a purse. Bake in a greasted muffin tine for 7 minutes at 375.

Cream Sauce:
In saucepan over medium heat, saute 1 clove of garlic and shallot in 1 TB butter till tender but not brown. Whisk in wine,cream tomato paste, salt, pepper; cook till thickened.

Fill each spoon with 1 tsp cream sauce and a purse, garnish with herbs

Trim wrappers 2 1/2" square with scissors, put 1 tsp musrhoom filling in center; moisten edgew of wonton corners together forming a purse. Bake in a greased muffin tin at 375 for 7 minutes. Fill each chinese spoon with 1 tsp cream sauce and a purse, garnish with herbs.
Cream sauce:
1 TB butter
1 clove garlic - minced
1 shallot finely chopped
1 TB dry white wine (Chard)
1/2 cup heavy cream
1 tsp tomato paste
12 chinese spoons
12 fresh herbs for garnish (sage, parsley, thyme)