Heat evoo in a small frying pan over medium-high heat. Add mushrooms and sauté until softened, about 4 to 5 minutes.

Drizzle truffle oil over mushrooms; stir to coat and blend.

Remove from heat; set aside to cool.

Wontons:

Lay out wonton wrappers on a cutting board or flat surface. Using a pastry brush (or the back of a spoon), brush the center of the wonton wrapper with a smear of mustard, leaving the perimeter plain.

Place a cube of cheddar cheese in the center of each wonton. Top each cube of cheese with a slice of reserved mushrooms. Using a wet fingertip, moisten the plain perimeter of each wonton with a dab of water.

To seal each wonton, fold opposing corners upwards to meet each other over the filling, pressing and sealing between your thumb and forefinger. Repeat, matching and sealing the other corners, folding to fit and seal the edges.

Heat oil filled to a depth of 1 to 2 inches in a deep saucepan or pot over medium heat. If using a fry thermometer (recommended), heat oil to a temperature of 350°F to 360°F.

Fry a few wontons at a time until golden and crispy, turning once during cooking, about 1 minute per side. Use a slotted spoon to remove wontons, transferring to a plate lined with paper towels to drain.

Serve immediately and enjoy!

Recipe published in JOY of KOSHER with Jamie Geller magazine Winter 2015. Subscribe Now.