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    You are in: Home / Recipes / Mushroom and Sausage Purses with Madeira Cream Sauce Recipe
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    Mushroom and Sausage Purses with Madeira Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    evelyn/athens's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Purses

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Mushroom and Sausage Purses with Madeira Cream Sauce

    Serving Size: 1 (424 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1207.8
     
    Calories from Fat 939
    77%
    Total Fat 104.3 g
    160%
    Saturated Fat 49.5 g
    247%
    Cholesterol 290.4 mg
    96%
    Sodium 1756.1 mg
    73%
    Total Carbohydrate 27.4 g
    9%
    Dietary Fiber 1.6 g
    6%
    Sugars 1.7 g
    7%
    Protein 38.4 g
    76%

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