Lynmar Recipe: Beggar’s Purse


Last fall, I represented Lynmar at a fundraiser for our local Food Bank and I created the first course to pair with the 2013 Quail Hill Pinot Noir. My choice – herbed ‘Beggar’s Purse’ stuffed with wild mushrooms and Laura Chenel Cabecou goat’s cheese. The earthiness of the mushrooms is balanced by the acidity and salinity of the cheese, perfectly matching the same elements in the wine.


This recipe can also be adapted to accommodate roasted seasonal vegetables, or cooked chicken, duck confit or steak. Enjoy this earthy delight – perfect to pair with Lynmar Pinot Noir! Enjoy this earthy delight – perfect to pair with Lynmar Pinot Noir!

Herbed “Beggar’s Purses” with Golden Chanterelles & Goat Cheese
Recipe by Lynmar Estate Chef David Frakes
Makes 8 crepes

Download recipe

3 Eggs
⅔ C Milk
¾ C Water
1 C Flour
2 T Extra-virgin olive oil
1 ½ T Chopped herbs (chives, parsley, tarragon, etc.)
½ t Garlic (minced)
Salt & pepper to taste

  • Place all ingredients into a large blender and blend for at least one solid minute. Reserve.
  • In a very hot non-stick skillet, place a little olive oil or clarified butter and swirl around.
  • Carefully pour 2 ounces of bater into pan and swirl with your wrist to make an even layered crepe.
  • Cook for about 15 seconds and then gently flip over and cook for another 10. Stack crepes and reserve.

1 lb. Golden chanterelles (cut into ¼”pieces)
2 T Extra-virgin olive oil
1 T Unsalted butter
1 t parsley (chopped)
½ t Garlic (minced)
Salt & pepper to taste

  • Saute mushrooms in oil and butter until soft (about 2-3 minutes)
  • Season, make a well in the center of mushrooms and then add garlic and parsley.
  • Cook for about 1 minute and mix well. Remove from heat and reserve.
  • 1 lb. Plain high quality goat cheese (2 oz. per crepe)

To prepare:
Lay a crepe down on a flat surface and place 2 oz. of goat cheese into center of crepe. Then sprinkle with about 2 oz. mushrooms. Tie into a “Beggar’s Purse” by pulling up from 3-4 points around the crepe, then slightly twisting at center before using a blanched chive to tie tightly.

Place purse on its bottom on a cutting board and give a slight push down at the center to compress so that it will hold its shape better. Refrigerate covered until ready to serve. Just before serving, place on a baking sheet in an oven for 5 minutes at 450 degrees or until tops are golden.

The Perfect Complement to Your Summer Feast
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