| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
Miamiherald, Appetizers, Kids 11-14 |
4 |
Servings |
INGREDIENTS
|
|
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 |
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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