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Ingredientes
- 1/2 c. Madeira - (125ml)
- 2 Tbsp. chopped shallots - (30ml)
- 2 c. beef stock - (500ml)
- 1Â 1/2 c. whipping cream - (375ml)
- Â Â Purses
- 1Â 1/2 lb warm Italian sausage with
- 1/4 c. unsalted butter - (60ml)
- 2 Tbsp. vegetable oil - (30ml)
- 1Â 1/2 lb porcini mushrooms - (750grams)
- 1/4 c. chopped shallots - (60ml)
- 1 Tbsp. fresh sage - (15ml)
- 1 c. cream cheese, at room temperature - (250ml)
- 1 c. ricotta cheese - (250ml)
- 16 x Phyllo pastry sheets
- 3/4 c. melted unsalted butter - (175ml)
Direcciones
- Pour Madeira into a sauce pan with shallots. Bring to a boil and reduce till liquid is all most gone approximately 5 min. . Add in beef stock and reduce again by half. Add in cream and bring to a boil again to reduce to a thicker consistency. Cover and chill till ready to use.
- Purses:Preheat oven to 400 F - (200 C)
- Crumble sausage meat in a large skillet and cook till meet is longer pink. Spoon cooked sausage into a bowl and drain off the fat.
- Add in extra virgin olive oil and butter to the now empty sausage skillet. Tear and add in porcini mushrooms to the skillet and add in shallots. Add in sage to the skillet and continue to cook till the mushrooms have absorbed all the liquid in the skillet. Add in mushroom mix to sausage and cold 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 in a dollop of the mushrooms mix to the middle of the square.
- Gently pull up the sides to create 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 till golden, approximately 20 min.
- Bring cooled sauce to a simmer and spoon onto individual serving plates and top with baked mushroom purses.
- Serve and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 8 servings | |
| Calories 786 | |
| Calories from Fat 664 | 84% |
| Total Fat 74.7g | 93% |
| Saturated Fat 37.31g | 149% |
| Trans Fat 0.09g | |
| Cholesterol 201mg | 67% |
| Sodium 956mg | 40% |
| Potassium 385mg | 11% |
| Total Carbs 6.94g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.21g | 1% |
| Protein 18.93g | 30% |
