Any combination of wild mushrooms can be used; try chanterelles and shiitakes.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Split leeks in half lengthwise, leaving root attached. Remove some of the inner layers to use for tying purses; blanch them for 30 seconds in boiling water, refresh in cool water, drain, and set aside.

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  • Remove green tops and thinly slice leeks. Saute in 1 tablespoon of the oil until soft, about 5 minutes. Do not brown. Remove from pan to a large bowl.

  • Add another tablespoon of oil to pan, turn heat to medium high, and add enough mushrooms to cover bottom of pan. Cook, stirring frequently, until just softened, about 3 minutes. Remove from pan and add to leeks. Repeat until all mushrooms are cooked. If using a variety of mushrooms, cook each type separately.

  • Return mushrooms and leeks to pan. Add thyme, salt, pepper, and Madeira or stock, and cook over high heat, stirring, until liquid is reduced to a syrupy consistency. Set aside to cool.

  • Unwrap phyllo pastry and unroll flat. Cover completely with damp dish towel to prevent drying out. Lay out a sheet of phyllo and brush it sparingly with melted butter. Repeat until you have three layers. Cut into 4 rectangles. Place 1/3 cup filling in the center of each and gather into a cinched-purse shape. Repeat with remaining filling. (Wrap and refreeze remaining phyllo dough.) Chill purses until firm.

  • Heat oven to 400 degrees. Place purses on a baking sheet and bake until evenly golden brown, about 15 minutes. Tie each purse with a leek ribbon and serve hot.

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