Chef Eric Stein, MS RD CCE

Wellness Chef | Registered Dietitian
Certified Culinary Educator

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Black Lentil and Portabello Beggar's Purse with Vegan Demi Glace

Posted: May 22, 2012 9:30 PM

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Beggar's Purse with Vegan Demi are one of my favorite go to dishes for dinner parties and catering. One of my philosophies on vegetarian cuisine is to create items that meat eaters would want to eat, and this dish never disappoints.

For this party I served them filled with black lentils over mascarpone polenta with herbed vegetable medley. While this version was not vegan, I always aim to combine a vegan complete protein with the filling and the accompanying starch. Some of my other favorite combinations are spelt filled purses with a white bean ragout, and chat masala filled purses over jasmine rice.

Black Lentil and Portabello Beggar's Purse with Vegan Demi Glace

Yield: 8 Large Purses

5 Cups Water
1 Cup Black Lentils
1 Tablespoon Olive Oil
1 Cup Yellow Onion, Small Dice
1/2 Cup Carrots, Peeled, Small Dice
1/2 Cup Celery, Small Dice
2 teaspoons Fresh Garlic, Minced
5 Cups Portabello Mushrooms, Medium Dice
5 Tablespoons Tomato Paste
2/3 Cup Red Wine
1/2 Cup Brandy
5 Cups Vegetable Stock
2 teaspoons Balsamic Vinegar
2 teaspoons Soy Sauce
3 Cups Arugula
1 teaspoon Fresh Thyme, Minced
1 teaspoon Fresh Tarragon, Minced
16 Sheets Phyllo Dough
As Needed Canola Oil
As Needed Kosher Salt and Freshly Cracked Black Pepper

Method of Preparation:

To Make The Filling and Sauce:
Combine water and lentils in a medium sauce pan and bring to a boil.
Reduce heat to simmer and cook for 25 minutes or until tender.
Strain lentils and cool completely.
Heat oil in a medium sauce pan over medium heat.
Add onions and cook 6-8 minutes or until they begin to caramelize.
Add the carrots and celery and cook for 6 minutes or until they caramelize.
Add the garlic and briefly cook until fragrant.
Add the mushrooms and cook for about 6-8 minutes stirring regularly.
Make sure they don't scorch.
At this point the vegetable mixture will be very dry.
Stir the tomato paste into the pan and coat all the vegetables.
Deglaze the pan with red wine and brandy.
Cook until the mixture is dry once again.
Add the vegetable stock, vinegar, and soy sauce and bring to boil.
Reduce heat and simmer sauce until the liquid is reduced by half.
Strain vegetables reserving both the mushroom mixture and the liquid.
The liquid will be reheat as the sauce for the beggars purses.
Combine the mushroom mixture with the cooked lentils.
Stir in the arugula, thyme, and tarragon. They arugula should wilt slightly.
Season the mixture with salt and pepper.

To Assemble The Purses:
Heat the oven to 375°F.
Cut each phyllo dough sheet in half to form a total of 32 squares.
Cover the phyllo with plastic wrap and a damp towel while working.
Place one sheet of phyllo on your work surface.
Brush a little oil all over the sheet, especially the edges of the phyllo.
Place a second on top in the opposite direction to make a cross.
Brush oil on top of the second sheet as before.
Place two more sheets in an X pattern on top of the previous cross pattern.
Brush each sheet with oil before placing the next sheet on top.
You will now have a stack of four squares.
In the middle of the top sheet of phyllo, place one quarter of the cooled filling.
Pull all the sides up toward the center to make a purse and crimp together.
Brush the outside of each purse with oil and season with salt and pepper.
Continue the same procedure to make a total of 8 purses.
Lightly brush a muffin pan with vegetable oil.
Bake purses for 15 to 20 minutes or until phyllo become a light golden brown.
Remove from oven and allow to cool slightly before serving.

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