Mushroom Stuffed Wontons

* Exported from MasterCook Mac *

Mushroom Stuffed Wontons

Recipe By : Lisa
Serving Size : 2 Preparation Time :0:00
Categories : Mushrooms Lisa
Chiles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 poblano or numex -- roasted & chopped
1 tablespoon butter
1 large portobella mushroom -- finely chopped
2 tablespoons red onion -- finely chopped
1 clove garlic -- minced
1/4 cup sherry or port
splash soy sauce
splash balsamic vinegar
1/2 teaspoon dried tarragon or rosemary
2 teaspoons fresh parsley -- minced
1/4 cup heavy cream or half & half*
black pepper -- to taste
flour -- if needed
wontons
1 tablespoon oil -- or more
1/2 cup 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.



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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.