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This recipe for MUSHROOM-PORT PHYLLO PURSES, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, March 31, 2009


2 [.5 OZ] packages dried shiitake mushrooms
1 cup port wine
1/4 cup butter or margarine
1/2 pound fresh mushrooms, chopped
1/2 tsp dried thyme
1/2 cup whipped cream cheese
1/4 cup finely chopped fresh or frozen chives
1 2 sheets frozen phyllo pastry, thawed
1/3 cup butter or margarine, melted Freshly ground pepper

Combine dried mushrooms and wine in small saucepan; bring to a boil
Cover, remove from heat, and let stand 30 minutes
Drain mushrooms, reserving liquid, chopped finely
Pour liquid through a coffee filter into a small bowl; set aside
Melt butter in a large skillet; add fresh mushrooms and thyme
Cook, stirring often, for 1 5-20 minutes or until liquid has evaporated
Add finely chopped mushrooms and mushroom liquid; simmer for 10, or until liquid evaporates; remove from heat, and cool
Stir in whipped cream cheese and chopped chives
Place 1 phyllo sheet on wax paper; brush lightly with melted butter
Place 2 more phyllo sheets on top, brushing each with butter
Cut stack into 9 rectangles
Place 1 Tbls mushroom mixture in center of each rectangle; sprinkle with pepper
Pull corners of rectangles over filling, and gently twist to resemble purse
Coat purses with vegetable cooking spray and place in an ungreased baking sheet
Repeat procedure 3 times with remaining phyllo sheets and mushroom mixture
Bake at 350 for 12-15 minutes or until golden
Dip chives sprigs in boiling water 15 seconds or until limp; drain
Tie sprig around each purse
Yields 3 dozens
Serve warm or at room temperature

Number Of Servings:
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