Mushroom Madeira In Phyllo Purses

By Trix

Rest of ingredients for purse filling on Food Network ca

Ingredients

• 1/2 cup Madeira – (125ml)
• 2 tablespoons of minced shallots – (30ml)
• 2 cups of beef stock - (500ml)
• 1 1/2 cups of whipping cream - (375ml)

Details

Servings 8
Adapted from foodnetwork.ca

Preparation

Step 1

Additional information on this Recipe from Food Network Canada

Directions

Pour Madeira into a sauce pan with shallots. Bring to a boil and reduce until liquid is all most gone approximately 5 minutes. . Add beef stock and reduce again by half. Add cream and bring to a boil again to reduce to a thicker consistency. Cover and refrigerate until ready to use.

Preheat oven to 400°F – (200°C)

Add olive oil and butter to the now empty sausage skillet. Tear and add porcini mushrooms to the skillet and add shallots. Add sage to the skillet and continue to cook until the mushrooms have absorbed all the liquid in the skillet. Add mushroom mixture to sausage and cool completely. Combine ricotta and cream cheese to cooled sausage.

Place 2 sheets of Phyllo paper onto working surface and cover remainder with a damp towel. Cut off a strip to make a square. Brush square with melted butter and add a dollop of the mushrooms mix to the middle of the square.

Gently pull up the sides to form a loose purse. Twist the top and wrap the strip around to make a loose knot around the purse and brush with butter.

Place purse bundles onto a baking sheet and bake until golden brown, approximately 20 minutes.

Bring cooled sauce to a simmer and spoon onto individual serving plates and top with baked mushroom purses.

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