INGREDIENTS

INSTRUCTIONS

In a large saute pan saute sprayed with a non-stick spray, add garlic
and shallots and cook for 30 seconds to 1 minute.  Add all the sliced
mushrooms and saute for an additional 2 to 3  minutes or until there is
no liquid in the bottom of the pan. Deglaze  the pan with 1/4 cup of
white wine. Add chicken stock, salsify,  tarragon, parsley and
scallions.  Continue to cook over high heat until most or all of the
liquid has  evaporated.  Remove from heat and allow to cool.  On a
large flat surface. Lay one sheet of phyllo dough and brush  lightly
with water and repeat steps until all four sheets are on top  of each
other.  Cut phyllo sheets into 6 equal square and place in the center
of each  square 1/4 cup of mushroom mixture. With each square, pull the
four  corners together and seal in mushroom contents to resemble a
purse.  Place 6 purses on a non-stick cookie and bake in a preheated
400  degree oven for 10-15 minutes or until golden brown.  Place in
small pan, beef broth, 1 teaspoon of minced garlic and 1  teaspoon of
finely minced shallots and bring to a boil. Add the 1/4  cup freshly
chopped tarragon. Combine cornstarch with 1 tablespoon of  white wine
and add cornstarch mixture to boiling stock to thicken.  Continue to
simmer for an additional 5 minutes. Allowing sauce to  thicken.  To
serve, ladle 4 ounces of tarragon jus on the bottom of a large  serving
bowl and top with phyllo purse. Serve immediately.  S: 6 servings
Converted by MC_Buster.  Recipe by: CHEF DU JOUR SHOW #DJ9359
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2426
Calories From Fat: 153
Total Fat: 17.3g
Cholesterol: 0mg
Sodium: 3649.1mg
Potassium: 5586.5mg
Carbohydrates: 482.8g
Fiber: 49.9g
Sugar: 89.5g
Protein: 97g