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.

A Message from our Provider:

“When God ordains, He sustains.”