Pecan Portabella Purses

These little puff pastry bundles (or appetizer "purses") contain a mixture of sliced mushrooms, onion and garlic, cooked in red wine.

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Ingredients:

• 2 tablespoons olive oil
• 1/2 of a white onion, sliced
• 2 cloves garlic, crushed
• 8 oz baby portabella mushrooms, sliced
• 1 teaspoon dried rosemary  
• 2 tablespoons red wine
• 1/4 teaspoon kosher salt
• 16 pecan halves
• 1 sheet frozen puff pastry, thawed
• 1 tablespoon margarine, melted
• Finely chopped parsley

Method

In a large skillet heat olive oil over medium heat. Saute onion for 2 minutes. Add garlic, mushrooms, rosemary and wine. Cover and simmer for 10 minutes. Stir in salt. Preheat oven to 400 degrees. On a large cutting board, unfold and roll out puff pastry to about a 12" square, and cut into 16 smaller squares. Spoon mushroom mixture into center of each puff pastry square. Pull all four corners of pastry to center until they meet. Twist four corners together, then pinch seams of pouch to loosely seal. (It's okay if the seams burst open.) Place all pockets on a nonstick cookie sheet. Brush pastry with melted margarine. Put one pecan half on top of each purse. Bake for 15 minutes, until flaky, crisp and lightly browned. Sprinkle a little chopped parsley over each pocket and serve immediately.

Notes: Beautiful and delicious.

Number of servings: 8

Submitted By: kk1000
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