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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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 271
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