Try this Wild Mushroom And Salsify Phyllo Purse with Tarragon Jus recipe, or contribute your own.
Suggest a better descriptionIn 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 Recipe by: CHEF DU JOUR SHOW #DJ9359
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 1 servings | ||
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Calories: 206 | ||
Calories from Fat: 37 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 177.3mg | 6 % | |
Potassium 1794.3mg | 47 % | |
Total Carbohydrate 34g | 10 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 29.6g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 206
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