Mushroom Stuffed Wontons

Title:
Mushroom Stuffed Wontons

Yield:
2 Servings

Categories:
Mushrooms,
Chiles




Ingredients:





   1/2    Poblano or numex; roasted &


          -chopped


     1 tb Butter


     1 lg Portabello mushroom; finely


          -chopped


     2 tb Red onion; finely chopped


     1    Clove garlic; minced


   1/4 c  Sherry or port


          Splash soy sauce


          Splash balsamic vinegar


   1/2 ts Dried tarragon or rosemary


     2 ts Fresh parsley; minced


   1/4 c  Heavy cream or half & half*


          Black pepper; to taste


          Flour; if needed


          Wontons


     1 tb Oil; or more


   1/2 c  Water






 Heat the butter over moderate heat and add mushroom, onion and garlic.


 Saute, stirring, until the mushrooms begin to give off liquid. Add the


 chopped chile, sherry or port, soy sauce, vinegar and tarragon or rosemary.


 Simmer until the liquid is absorbed.


 


 Add heavy cream or half & half, black pepper and parsley, stirring until


 mixture is thick (if necessary, add a small amount of flour to thicken.)


 


 Fill wonton wrappers, sealing them on the diagonal and flattening the


 bottoms.


 


 Heat oil in skillet and fry the wontons until the bottoms are lightly


 browned. Add 1/2 cup water, cover and bring just to a boil; reduce heat and


 simmer about 10 minutes, until water has evaporated. Let the wontons sit


 over medium heat, shaking the pan, until the bottoms are browned and


 lightly crunchy.


 


 Per serving: 116 Calories; 13g Fat (95% calories from fat); 0g Protein; 1g


 Carbohydrate; 15mg Cholesterol; 61mg Sodium


 


 NOTES : * I use non-fat half and half with 1 teaspoon flour.  Makes 12-18


 wontons.


 Recipe by: Lisa Posted to CHILE-HEADS DIGEST V4 #100 by shade


 
on Aug 26, 1997