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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


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.

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