Saturday, March 2, 2013

Mushroom Leek Purses

Even in the city, you can always find nature. Sometimes it feels like nothing but concrete, but usually it just takes a few blocks to find a park. We are blessed to live very close to the bay and it is surrounded by grassy parks. Something that I think is very romantic is stargazing. 
Romantic Tip: At night, lay a blanket on the grass and star gaze together. Make a wish on a shooting star.

Another thing I think is very romantic is one bite foods. They make everything look gourmet and usually are an explosion in your mouth. These mushroom purses are my husbands favorite one bite dish. They are a great party dish too. Impress your guests with these tasty noodles!

Mushroom Leek Purses
adapted from Mom, What's For Dinner?

2 Leeks, washed thoroughly
4 tablespoons olive oil, divided
3/4 lbs of mushrooms button mushrooms.
fontina cheese
1 tablespoons of fresh crushed thyme leaves
salt and pepper to taste
1/4 cup white wine
won ton wrappers
1/2 Stick butter melted

Preheat oven to 400 degrees
To prepare leeks, cut away the blue/green leaves on top and trim the base. Peel away the first layer.
Slice the leeks in 1/4" rings from top to bottom. Push through each sliced ring and
drop into a strainer and then rinse with cold running water. Place the strainer in a bowl and fill with cold water. Let stand so sand/grit falls to bottom. Lift colander out of water, throw out sandy water, rinse leeks again in cold running water.
I do this process three times. Lastly, shake away any water and set aside to dry for a few minutes. I promise you need to wash them this many times.
Saute leeks over medium heat in 1 tablespoons of olive oil until soft, about 5 minutes.

Do not brown. Remove from skillet and place in a large bowl. Remove stems from mushrooms and chop. Add 2 more tablespoons of olive oil to skillet. When hot, add of the mushrooms to cover the bottom of the pan. Saute over medium high heat about 5 minutes until mushrooms are soft.
Return leeks to the skillet with the mushrooms. Add thyme, salt, pepper and wine.
Cook over high heat, stirring until all liquid is reduced to a syrupy consistency. Set aside.

Lay out won ton wrapper and place one tablespoon of the leek/mushroom mixture in the center of the rectangle. Top this with 1 teaspoon of fontina.
Tie closed with a chive, repeat until all of the mushroom mixture is gone. 
Place pastry on a baking sheet or baking dish sprayed with cooking spray. 

Bake for 15 minutes until golden brown. Remove from oven. 

1 comment:

  1. These are insanely delicious! I have been raving about them to my husband, so he's super excited for us to make them ourselves =)


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