Recipe - Mushroom Stuffed Wontons

One half Poblano or numex; roasted &
chopped
1 tablespoon Butter
1 lg Portabello mushroom; finely
chopped
2 tablespoon Red onion; finely chopped
1 Clove garlic; minced
One fourth cup Sherry or port
Splash soy sauce
Splash balsamic vinegar
One half teaspoon Dried tarragon or rosemary
2 teaspoon Fresh parsley; minced
One fourth cup Heavy cream or half & half*
Black pepper; to taste
Flour; if needed
Wontons
1 tablespoon Oil; or more
One half 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 One half 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 nonfat half and half with 1 teaspoon flour. Makes 1218
wontons.
Recipe by: Lisa Posted to CHILEHEADS DIGEST V4 #100 by shade
liveoak@polaris.net on Aug 26, 1997