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Mushroom-filled beggar's purses
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Prep Time:
55 minutes
Cook Time:
55 minutes
Total Time:
110 minutes
Elevate your entertaining with effortless make-ahead cocktails.
Ingredients:
  • 10g dried porcini mushrooms (see note)
  • 80ml chicken stock
  • 30g unsalted butter
  • 165ml white wine
  • 500g Swiss brown mushrooms, finely chopped
  • 62.50 ml finely chopped flat-leaf parsley
  • 62.50 ml finely chopped chervil (see note)
  • 1 bunch chives, finely chopped
  • 24 garlic chives (see note)
  • 120g sour cream
  • Edible gold leaf (see note) (optional), to garnish
  • 300g plain flour
  • 4 eggs
  • 500ml milk
  • Melted unsalted butter, to grease
Instructions:
  • To make the crepes, combine flour, eggs, milk, and a pinch of salt in a food processor or blender. Blend until smooth, then strain the mixture into a jug. Cover and let it stand at room temperature for 30 minutes.
  • Soak a piece of paper towel in melted butter and gently brush the base of a nonstick crepe pan or frypan over medium heat. Pour in a thin layer of batter, tilting the pan to spread it evenly. Cook the crepe for about a minute until the underside is golden, then flip with a metal spatula and cook the other side until golden. Transfer to a plate, cover with foil, and keep warm. Repeat until you have made 24 crepes, stacking them as you go.
  • In a bowl, let the porcini soak in hot chicken stock for 30 minutes. Strain the porcini, saving the liquid, and dice any large pieces.
  • In a pan over medium heat, melt butter. Add wine and Swiss brown mushrooms and cook for 2-3 minutes until liquid evaporates. Incorporate porcini and soaking liquid, cook for another 2-3 minutes until liquid reduces. Add chopped herbs, season generously. Quickly blanch garlic chives in boiling water for 30 seconds, then drain and set aside.
  • - Cut circles from crepes using a 12cm cutter, discarding excess. - Place a heaped teaspoon of filling in the center of each circle, then 1 teaspoon sour cream. - Fold up the sides of the crepe to form a parcel and tie with a garlic chive. - Serve beggar's purses warm or cold, topped with gold leaf for extra flair.

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