Peanut oil for frying
2 tbsp Olive oil
1 package Wonton wrappers
6 oz Shitake mushrooms, sliced
6 oz Button mushrooms, sliced
6 oz Portobello mushrooms, sliced
1/2 cup Fresh tarragon, chopped
1 bunch Fresh whole chives
Salt and pepper
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Preheat 4 inches of the peanut oil to 375 degrees F in a deep-fat fryer or large Dutch oven.
Heat the olive oil in a sauté pan over medium heat and cook the mushrooms until they are quite soft and give up their liquid, about 5 minutes.
Season the mushrooms with salt and pepper to taste. Stir int he tarragon and set aside to cool.
Working with one wonton wrapper at a time, place 1 teaspoon of sautéed mushrooms in the center of each wrapper.
Wet edges of wrapper with water and gather the edges together to form a "purse". (Make sure not to trap any air inside)
Fry the wonton purses, 2 to 3 at a time, for 3-5 minutes, until they begin to brown and bob to the top.
Drain on a cooling rack covered with paper towels. Tie each purse with a strand of chives.
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