Mushroom and Sausage Purses with Madeira Cream Sauce

Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

A most impressive first course. Attractive plating with the cream sauce underneath and the 'purse' on top. Perfect for the holidays or a more elaborate dinner party.

Ingredients Nutrition

Directions

  1. For sauce: Boil Madeira and shallot until almost all liquid evaporates, about 5 minutes.
  2. Add stock and boil until reduced to ½ cup, about 10 minutes.
  3. Add cream and boil until reduced to sauce consistency, about 10 minutes.
  4. (can be prepared 1 day ahead) For purses: Cook sausages until no longer pink, crumbling with a fork.
  5. Transfer to a bowl using a slotted spoon.
  6. Pour off fat from skillet.
  7. Add ¼ cup butter and oil to skillet and cook until butter melts.
  8. Add mushrooms and saute 6 minutes.
  9. Add shallots and thyme and saute until almost all liquid is absorbed, about 5 minutes.
  10. Add to sausages; cool completely.
  11. Mix cream cheese and ricotta in large bowl to blend.
  12. Add mushroom mixture and stir to blend.
  13. Cover filo sheets with a dampened towel next to your work surface.
  14. Stack 2 filo sheets on work surface.
  15. Cut off strip of filo to form a 12 inch square.
  16. Reserve filo strips under dampened towel.
  17. Brush square with melted butter.
  18. Place 1/8 of sausage mixture in center of square.
  19. Gather up corners to form bundle.
  20. Gently twist filo strip to form rope-like tie.
  21. Wrap tie around bundle and tie in a loose knot at center.
  22. Place bundle on baking sheet.
  23. Brush bundle and tie with butter.
  24. Repeat 7 more times.
  25. (can be made 4 hours ahead) Preaheat oven to 400F.
  26. Bake bundles until golden-brown, about 20 minutes.
  27. Bring sauce to simmer and spoon onto plates.
  28. Top with bundles.