Beggar’s Purses with Greens and Warm Lemon Sauce

Name: Beggar’s Purses with Greens and Warm Lemon Sauce
Yield: Serves 8
Ingredients: Basil Crepes; Kosher or sea salt and freshly ground pepper; Warm Lemon Sauce; Whole fresh chives or leek strips for tying purses; Fresh herb sprigs for garnishing; ¼ teaspoon freshly grated nutmeg; 1½ pounds fresh spinach or chard leaves, washed well and stemmed; 4 tablespoons minced fresh basil or 2 tablespoons dried; 4 tablespoons minced fresh basil or 2 tablespoons dried; ⅔ cup grated dry Jack or Gruyere cheese, or a combination; ⅔ cup grated dry Jack or Gruyere cheese, or a combination; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 tablespoons olive oil; 2 cups chopped red onions; 2½ cups diced fresh shiitake or cremini mushrooms; 2½ cups diced fresh shiitake or cremini mushrooms; 1½ pounds fresh spinach or chard leaves, washed well and stemmed

Preparation info

Serves
8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a very pretty dish that requires a bit of work but is worth it for a special dinner. The filling can be made a day ahead and stored covered in the refrigerator. The Basil Crepes can be made ahead and stored refrigerated for a couple of days or frozen for up to 2 months. I suggest putting a sheet of waxed paper in between each crepe before freezing to insure that you’ll be able to get them apart after thawing. The Warm Lemon Sauce should be made no more than a couple of hours before

Ingredients

Dinner
Microwave

Ingredients

Method