Beggars Purse

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INGREDIENTS

Peanut oil for frying
2 tb olive oil
1 pk Wonton wrappers
6 oz Shiitake 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

Servings

INSTRUCTIONS

Preheat 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 in the 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)" ~~lt104105.1416~~at;CompuServe.COM>

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Beggars Purse

Peanut oil for frying 
2 tb olive oil 
1 pk Wonton wrappers 
6 oz Shiitake 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

Preheat 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 in the 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)" ~~lt104105.1416~~at;CompuServe.COM>

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Nutrition

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Serving Size: 1 Serving (213g)
Recipe Makes: 4 Servings

Calories: 271
Calories from Fat: 27 (10%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.7g
Cholesterol 7.6mg		2 %
Sodium 521.8mg		18 %
Potassium 259.4mg		7 %
Total Carbohydrate 50.4g		15 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 48.6g
Protein 9.3g		13 %
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.

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Calories per serving: 271

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