Instructions
1. Preheat oven to 350.

2. Stack three phyllo dough sheets for each beggar's purse, brushing each layer with olive oil and dusting with salt and pepper before adding the next one.

3. Place a small cleaned portobello in the center of each phyllo stack, stem side up, forming a 'cup' for the foie gras.

4. Place 1 tablespoon of foie gras in the 'cup' of the portobello.

5. Pull up the sides of the phyllo stack to form the purse. Tie with butcher's twine. Refrigerate if necessary.

6. Bake the purses at 350 until golden brown. Remove from oven, let them rest for a few minutes.

7. Remove butcher's twine. Cut in half vertically to expose interior garnish.





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Yields: 0 Servings    posted as 161361
     From FOOD ARTS magazine, September 2003, page 70

notes: 

Cuisine:   French

Main Ingredient:   Foie Gras