Slightly labor intensive, but worth it if you can find the time. I love baby portabella mushrooms (also known as cremini mushrooms). They have a deep, rich mushroom flavor packed into a small mushroom! Sauteéd with garlic and caramelized onions, they are the perfect filling for just about anything except cake (and even then I might make an exception).
Portabella Mushroom Wontons with Caramelized Onion Cream Sauce
Servings
48 Servings
Ingredients
- 1 pound baby portabella mushrooms crimini, finely diced
- 1 tablespoon extra virgin olive oil
- 1 medium onion finely diced
- 1 clove garlic crushed
- 48 wonton wrappers
- Water for brushing wrappers
- Canola oil for frying
- 1 tablespoon extra virgin olive oil
- 1 pound baby portabella mushrooms crimini, very thinly sliced
- 1 large onion very thinly sliced
- 1 clove garlic crushed (or one frozen cube)
- 3 tablespoons margarine
- 1 tablespoon all-purpose flour
- 1 cup soy milk
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Line a large cookie sheet with paper towels. Set aside.
- Heat oil in a large skillet, then add the garlic and onions. Sauté until golden brown over medium-high heat, around 3 minutes. Add the diced mushrooms and sauté until all the liquid is absorbed, around 10 minutes. Remove from heat.
- Working with one wonton wrapper at a time, place a wonton wrapper on a cutting board. Using a pastry brush, brush the bottom ends of the wonton wrapper with a small amount of water – do not make the wrapper too wet. Fill with approximately one teaspoon of mushroom filling. Fold the wrapper over the filling and press to seal. Set aside and repeat with remaining wontons.
- Heat around ¼ inch of canola oil in a skillet, over medium-high heat. Fry wontons until golden brown on each side. Remove from the skillet and place on prepared cookie sheet. Repeat with remaining wontons.
- To make Caramelized Onion Cream Sauce: Heat oil in a medium/large skillet over medium heat. Add onion and garlic and sauté until soft and caramelized, around10 minutes. Add mushrooms and sauté until all the liquid is absorbed. Transfer onions and mushrooms to a large bowl and set aside.
- Melt margarine over low heat in the same skillet that the mushrooms were sautéd in. Add flour all at once and whisk until smooth. Add the soy milk, salt, and pepper, increase heat to medium, then whisk until smooth and thick, around 5 minutes. Return mushroom mixture to the skillet and heat through, stirring continuously. If sauce is too thick add additional soy milk or hot water to achieve desired consistency. Serve under Baby Portabella Mushroom Wontons.
- Recipe used with permission from Kosher Everyday by Sharon Matten.
Leave a Reply