A tasty little
amuse bouche, a French term pronounced "uh-MYUZ-boosh".
Wonton
amuse bouche bites shaped like purses filled with a mushroom filling on a cream
sauce in a Chinese spoon
to amuse your palate...
When to serve? When your dinner guests are seated, this
should be the first course they experience.
See more of my Amuse Bouche Recipes with
photograph for unique ideas Also see my
Gourmet
Appetizer
s
photographs
for each one!
Amuse
Bouche
WonTon Mushroom Purse
this
is my recipe
and photograph by Peggy Bucholz created for my website www.finedinings.com
Serves 12
Filling
2 tablespoon butter, divided
1/2 cup mushrooms, any type of your choice, chopped finely
4 garlic cloves, minced, divided
1 tablespoon dry Vermouth wine
1 teaspoon dried thyme leaves
In skillet over medium high heat sauté mushrooms and garlic
in butter; add dry Vermouth; cook until liquid is absorbed; remove from heat; add thyme leaves.
Can be made in
advance.
Purses
12 wonton wrappers
mini muffin tin
Trim wrappers 2-1/2-inch square with
scissors, put 1 teaspoon mushroom
filling in center;
moisten edges of wontons with water; gather 4 corners together forming a purse. Bake in a greased mini muffin tin
at 375° for 7 minutes.
Fill each Chinese spoon with 1 teaspoon cream sauce and
a wonton purse, garnish with
herbs and serve.
Cream Sauce
1 tablespoon butter
1 garlic clove minced
1 shallot, finely chopped
1 tablespoon dry white wine, Chardonnay
1/2 cup heavy cream
1 teaspoon tomato paste
12 Chinese spoons
12 fresh herbs, for garnish (sage or parsley or thyme)
In small saucepan over medium heat sauté garlic and shallot in butter until tender but not
brown. Whisk in dry white wine, cream, tomato paste, salt and pepper; cook until thickened.
Wine recommendation: Chardonnay
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created
by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001
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