Mushroom and Sausage Purses with Madeira Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A most impressive first course. Attractive plating with the cream sauce underneath and the 'purse' on top. Perfect for the holidays or a more elaborate dinner party. Ingredients:
1/2 cup madeira wine |
2 tablespoons minced shallots |
2 cups beef stock |
1 1/2 cups whipping cream |
1 1/2 lbs sausages, casings removed |
1/4 cup butter |
2 tablespoons olive oil |
1 1/2 lbs mushrooms, sliced |
1/4 cup minced shallot |
1/2 teaspoon dried thyme, crumbled |
1/2 lb cream cheese, room temperature |
1/2 lb ricotta cheese |
16 filo pastry |
3/4 cup butter, melted |
Directions:
1. For sauce: Boil Madeira and shallot until almost all liquid evaporates, about 5 minutes.
2. Add stock and boil until reduced to 1/2 cup, about 10 minutes.
3. Add cream and boil until reduced to sauce consistency, about 10 minutes.
4. (can be prepared 1 day ahead) For purses: Cook sausages until no longer pink, crumbling with a fork.
5. Transfer to a bowl using a slotted spoon.
6. Pour off fat from skillet.
7. Add 1/4 cup butter and oil to skillet and cook until butter melts.
8. Add mushrooms and saute 6 minutes.
9. Add shallots and thyme and saute until almost all liquid is absorbed, about 5 minutes.
10. Add to sausages; cool completely.
11. Mix cream cheese and ricotta in large bowl to blend.
12. Add mushroom mixture and stir to blend.
13. Cover filo sheets with a dampened towel next to your work surface.
14. Stack 2 filo sheets on work surface.
15. Cut off strip of filo to form a 12 inch square.
16. Reserve filo strips under dampened towel.
17. Brush square with melted butter.
18. Place 1/8 of sausage mixture in center of square.
19. Gather up corners to form bundle.
20. Gently twist filo strip to form rope-like tie.
21. Wrap tie around bundle and tie in a loose knot at center.
22. Place bundle on baking sheet.
23. Brush bundle and tie with butter.
24. Repeat 7 more times.
25. (can be made 4 hours ahead) Preaheat oven to 400F.
26. Bake bundles until golden-brown, about 20 minutes.
27. Bring sauce to simmer and spoon onto plates.
28. Top with bundles.
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