Gruyere with Sautéed Mushrooms Beggars Purse Recipe
Mushrooms sautéed in a red wine paired with an earthy, nutty Gruyere all tucked into a little beggars purse – the perfect little bite.
This is also an elegant side dish for filet mignon.
Sautéed Mushrooms with Gruyere Beggars Purse
Yummy little bite size appetizers filled with red wine sautéed mushrooms and nutty gruyere cheese.
- 2 T unsalted butter
- 1 T salted butter
- 1 egg beaten with 1 T of water
- 12 oz baby bella mushrooms
- 1/4 C fruity red wine
- 6 oz Gruyere cheese shredded
- 24 wonton wrappers large
- Parchment paper
Preheat oven to 425 degrees.
Melt butter and set aside.
Dice baby portobello mushrooms into 1/2 inch pieces
In a large skillet melt 1 T salted butter
Add red wine and cook over med heat for 5 minutes.
Add mushrooms and sauté until mushrooms are cooked and wine has reduced.
Whisk egg with 1 T of water until smooth
Line a baking sheet with parchment paper
Place 24 wonton wrapper on the parchment paper
Lightly brush wonton wrappers with melted butter
Place a small scoop of sautéed mushrooms in the center of each wonton wrapper.
Top with shredded gruyere cheese
To Make a Wonton or Beggars Purse
Fold diagonally, then using a fork seal wontons
Fold corners diagonally to the center, pinching together the opposite corners holding the pouch in the palm of one hand, gently twist the top of the pouch to seal.
Brush each purse with butter
Brush each purse with egg-wash
Place on a parchment-lined sheet pan. Bake for 10 to 12 minutes or until the purses are golden brown
These make a fancy side dish for a simple filet mignon dinner.
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