Peanut oil for frying
2 tb Olive oil
1 pk Wonton wrappers
6 oz Shitake 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
wrapper 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; 10 g pro, 51 g carb,
5.3 g fat
Source: Miami Herald, 9/7/95
format: 8/7/96, Lisa Crawford
