Instructions: Prehaet 4 inches of the peanut oil to 375 degrees F in a deep-fat fryer or large Dutch oven.

Heat the olive oil in a saute pan over medium heat and cook the mushrooms until they are quite soft and give up their liquid, about 5 minutes. Season the mushrooms with salt and pepper to taste. Stir int he tarragon and set aside to cool. Working with one wonton wrapper at a time, place 1 teaspoon of sauteed mushrooms in the center of each wrapper. Wet edges of erapper with water and gather the edges together to form a "purse". (Make sure not to trap any air inside)

Fry the wonton purses, 2 to 3 at a time, for 3-5 minutes, until they begin to brown and bob to the top.

Drain on a cooling rack covered with paper towels.

Tie each purse with a strand of chives.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.