Instructions: In a large saute pan sprayed with a non-stick spray, add garlic and shallots and cook for 30 seconds to 1 minute. Add all the sliced mushrooms and saute for an additional 2 to 3 minutes or until there is no liquid in the bottom of the pan.

Deglaze the pan with 1/4 cup of white wine. Add chicken stock, salsify, tarragon, parsley and scallions. Continue to cook over high heat until most or all of the liquid has evaporated. Remove from heat and allow to cool.

On a large flat surface. Lay one sheet of phyllo dough and brush lightly with water and repeat steps until all four sheets are on top of each other.

Cut phyllo sheets into 6 equal squares and place in the center of each square 1/4 cup of mushroom mixture. With each square, pull the four corners together and seal in mushroom contents to resemble a purse.

Place 6 purses on a non-stick cookie sheet and bake in a preheated 400 degree oven for 10 to 15 minutes or until golden brown.

Place in small pan, beef broth, 1 teaspoon of minced garlic and 1 teaspoon of finely minced shallots and bring to a boil. Add the 1/4 cup freshly chopped tarragon.

Combine cornstarch with 1 tablespoon of white wine and add cornstarch mixture to boiling stock to thicken. Continue to simmer for an additional 5 minutes. Allowing sauce to thicken.

To serve, ladle 4 ounces of tarragon jus on the bottom of a large serving bowl and top with phyllo purse. Serve immediately.

This recipe yields 6 servings.

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