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Any assortment of
mushrooms can be used; try cèpes, chanterelles or shiitake.
Makes: 8
4 leeks, washed thoroughly
4 tablespoons olive oil
1 1/2 pounds wild mushrooms, cleaned and sliced
1 teaspoon fresh thyme
leaves
Salt and pepper
1/4 cup Madeira or veal or beef stock
6
sheets phyllo dough
6-8 teaspoons melted butter
Split leeks in half
lengthwise, leaving root attached.
Remove some of the inner layers to use
for tying purses; blanch them for 30 seconds in boiling water, refresh in cool
water, drain and set aside. Remove green tops and thinly slice leeks.
Saute
in 1 tablespoon of the oil until soft, about 5 minutes. Do not brown. Remove
from pan to a large bowl.
Add another tablespoon of oil to pan, turn heat
to medium high, and add enough mushrooms to cover bottom of pan. Cook, stirring
frequently, until just softened, about 3 minutes. Remove from pan and add to
leeks. Repeat until all mushrooms are cooked. If using a variety of mushrooms,
cook each type separately.
Return leeks and mushrooms to pan. Add thyme,
salt, pepper and Madeira or stock, and cook over high heat, stirring until
liquid is reduced to syrupy consistency. Set aside to cool.
Unwrap phyllo
and unroll flat. Cover completely with damp towel to prevent drying out.
Lay out a sheet of phyllo and brush sparingly with melted butter. Repeat
until you have three layers.
Cut into 4 rectangles. Place 1/3 cup filling
in center of each and gather into a cinched purse shape.
Repeat with
remaining filling. Chill purses until firm.
Heat oven to 400 degrees. Place
purses on baking sheet and bake until evenly brown, about 15 minutes.
Tie
each purse with a leek ribbon and serve hot.
