INGREDIENTS

INSTRUCTIONS

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
Posted to MM-Recipes Digest V3 #214
Date: 08 Aug 96 00:14:23 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

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