|• 8 strips lean bacon
• 1 medium-size onion, chopped
• 2 cloves garlic, chopped
• 1 pound fresh mushrooms, chopped
• 1 tablespoon chopped fresh chives
• freshly ground black pepper
• 3 tablespoons Italian-style bread crumbs, divided
• 6 sheets phyllo
• 3 tablespoon butter, melted
• 2 tablespoons butter
• 3 tablespoons heavy cream
• Pinch of cayenne pepper or to taste
• Salt to taste
• whole fresh chives
Fry bacon in a large skillet and remove from the pan. When the bacon is cool, crumble and set aside. In the bacon drippings, sauté the onion and garlic until soft. Add the mushrooms and sauté until golden brown. Remove the pan from the heat. Add the bacon, chopped chives, 2 tablespoons butter, cream, bread crumbs and cayenne pepper and salt to taste.
Lay one sheet of phyllo on a cutting surface and brush lightly with the melted butter. Place another sheet of phyllo on top and brush with butter. Repeat with third sheet. With a sharp knife, cut into 6 equal-size squares. Divide the mushroom-bacon filling in half. Set one half aside. Using one half of the mushroom filling- divide into 6 equal portions. Fill each of the squares with filling. Gather the corners of each square into a peak and twist gently to form a “purse”. Repeat process with remaining 3 sheets of phyllo.
Preheat the oven to 400 degrees F. Place “purses” on a baking sheet and bake for about 12 minutes, or until golden.
Drop long strands of chives into boiling water for 5 seconds. Tie one strand around the neck of each "purse".