- Cook Time
- Prep Time
- 24 ServingsServings
- olive oil
- 3 pounds white button mushrooms, quartered
- 1/4 cup garlic, minced
- Salt and pepper, as needed
- 3 cups white wine
- 12 medium leeks, white party only, thinly sliced
- 6 pounds baby artichokes, trimmed, quartered
- 6 cups Water
- 3/4 cup chopped fresh herbs: oregano, parsley, thyme, chives
- 12 ounces Asiago cheese, grated
- 6 ounces Parmesan cheese, grated
- 48 sheets frozen filo dough, thawed
- Unsalted butter, melted, as needed
1 In large pan, heat oil and sauté mushrooms, 1 tablespoon garlic, salt and pepper to taste. Cook until mushrooms are golden and tender.
2 Add 1 1/2 cups of wine and cook until pan is nearly dry. Remove from heat, set aside.
3 In another pan, heat oil and sauté leeks, remaining 3 tablespoons garlic, salt and pepper to taste. Cook until leeks are wilted, adding dash of water if necessary to keep from sticking to pan.
4 Add artichokes, remaining 1 1/2 cups wine, and salt to taste. Cook until pan is nearly dry. Add water, simmer until artichokes are tender.
5 Add mushrooms, cook together for 5 minutes. Drain any excess liquid, set aside to cool. Coarsely chop vegetables and combine with herbs and cheese. Season to taste with salt and pepper.
6 Add artichokes, remaining 1 1/2 cups wine, and salt to taste. Cook until pan is nearly dry. Add water, simmer until artichokes are tender.
7 Working in batches, lay sheets of filo on a work surface and cut in half widthwise. Lay two half sheets horizontally, place two more sheets on top vertically to form a cross.
8 Brush lightly with melted butter and spoon about 2/3 cup filling into center. Gather edges of dough up around filling and twist just above filling to seal, allowing top to fall naturally.
9 Wrap and refrigerate at this point or bake all of the purses.
10 To serve: Bake in 375°F oven until golden and crisp, about 35 minutes. Serve immediately.
Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com