Culinary Insitute of New Orleans

Mushroom Purses
Serves 8

8 oz. Spinach (chopped)
6 tbsp. Butter
1 Garlic Clove (finely chopped)
6-1/2 cups Mushrooms (chopped)
2 tbsp. Ketchup
Black Pepper (ground)
1/2 tsp. Cayenne Pepper
12 oz. Puff Pastry Dough
1 Egg (beaten)
2/3 cup Whipping Cream

Preheat oven to 375 degrees. If fresh spinach is used, wash and coarsely chop the spinach. Frozen chopped spinach may be used. In a large skillet, add 1 tbsp. butter, garlic and the spinach. Toss until it is softly wilted if fresh was used or blend if frozen was used. Remove and squeeze any juices back into the pan.

Wipe, trim and chop the mushrooms coarsley. Add another tbsp. of butter and half the ketchup to the pan and cook the mushrooms until they are reduced but still juicy. Season with salt, pepper and cayenne. (If oyster mushrooms are used, don't put them in until the last moment). Remove the mushrooms to cool but leave the juices in the pan.

Roll out the dough into 2 large retangles about 9x6 inches each. Place one on a greased baking sheet and cover it with the spinach, then pile on the mushrooms, leaving a 1/2 inch space around the edges. Dot with butter and then cover with the other rectangle of dough. Press the dampened edges together and make a steam vent in the top. Brush with the beaten egg. Bake until golden, about 40 minutes.

Add the cream, remaining butter and mushroom ketchup to the juices in the pan and reduce by 1/4 to make the sauce.