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Mushroom Purses

This fun appetizer recipe features our Sesame Honey Mustard Pretzel Dip.

Ingredients

  • 3 Tbsp. Butter
  • 3 Tbsp. Shallot, minced
  • 10 oz. Baby portabella mushrooms, diced
  • 1/2 cup Robert Rothschild Farm Sesame Honey Mustard Pretzel Dip
  • Salt and pepper to taste
  • Egg roll wrappers
  • Chives, blanched, optional
  • Oil for deep frying
  • Directions
    1. Melt butter in a sauté pan. Add shallots and sauté until translucent. Add mushrooms and cook until very tender.
    2. Mix in the Sesame Honey Mustard Pretzel Dip and season with salt and pepper. Remove from heat and set aside to cool.
    3. Cut egg roll wrappers into 4 equal squares. Place 1/2 teaspoon of mushroom mixture in center of square wrapper. Dip finger in water and moisten outside edges of square. Fold 1 corner to opposite diagonal corner. Repeat on other side.
    4. Then pull remaining sides up around mound of mixture and pinch at top to form bag shape. Place on waxed paper and freeze for 20 minutes.
    5. Deep fry mushroom purses in 360 degrees F oil for 2-3 minutes until crispy and golden brown. Drain on paper towels.
    6. Optional: Take blanched chives and wrap 1 around each mushroom purse as garnish. Serve warm on a platter. Yields 44-48 appetizers.

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