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Madeira Mushroom Won Tons Halloween Appetizer
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Madeira Mushroom Won Tons Halloween Appetizers
Prep Time
40 mins
Cook Time
20 mins
 

Crispy won tons filled with a delicious Madeira mushrooms, roasted red peppers, Pancetta, and Parmesan cheese.

Course: Appetizer
Cuisine: American
Keyword: appetizer, Madeira wine, mushrooms, won tons
Servings: 24
Author: Beth
Ingredients
  • 10 ounces Cremini mushrooms aka Baby Bella Mushrooms
  • 10 ounces Shiitaki mushrooms
  • 2 tablespoons olive oil not Extra Virgin or vegetable oil
  • 2 ounces Pancetta or bacon
  • 2-3 tablespoons butter divided
  • 1 shallot diced
  • 2 cloves garlic minced
  • 4 roasted red peppers finely chopped
  • 3/4 cup Madeira Wine
  • 1/4 cup beef broth
  • 1/2 teaspoon balsamic vinegar
  • 1 ounce Parmigiano-Reggiano cheese grated
  • Won Tons
  • 48 square Won Ton wrappers
  • egg wash (1 egg mixed with a teaspoon of water)
  • black food coloring, or any other color you'd like
Instructions

  1. Clean the mushrooms with a damp paper towel.

  2. Remove the stems from Shiitaki mushrooms.

  3. Slice and set aside.
  4. Heat 1 teaspoon olive oil in a 12" skillet and set over medium high heat.
  5. Chop the Pancetta or bacon into small pieces and sprinkle in hot pan.
  6. Cook, stirring often, until crisp.
  7. Remove the crispy Pancetta from the skillet, leaving the oil in the pan.
  8. Set the Pancetta on a piece of paper towel to drain off any excess grease.
  9. Add the shallots to the hot pan and saute until translucent.
  10. Add garlic and saute for about 30 seconds.
  11. Add the finely chopped roasted red peppers and cook just until all the liquid evaporates.
  12. Pour mixture into a bowl and set aside.
  13. In the same hot skillet add a little over a teaspoon of oil and a pat of butter.

  14. As soon as the butter melts add a single layer of mushrooms to the pan. If you crowd the pan, the mushrooms will steam instead of caramelize.

  15. Once these mushrooms are brown, remove from pan.
  16. Add more oil and butter to the pan and repeat the process until all the mushroom are browned.
  17. Return mushrooms, Pancetta, and roasted red pepper mixture to the skillet.
  18. Pour in wine, beef broth, and balsamic vinegar.
  19. Scrape the bottom of the pan to remove all the brown bits and bring everything to a boil over medium high heat.
  20. Reduce the heat to medium low and cook, stirring occasionally, until almost all of the moisture evaporates.
  21. Remove from the heat and stir in the Parmigiano-Reggiano cheese.
  22. Pre-heat oven to 400 degrees.

  23. Brush a light coating of black food coloring onto the clean rubber stamp, using a foam brush or a pastry brush.

  24. Press the stamp onto a won ton. Remove and set your won ton wrapper aside. Repeat until you have 24 stamped won tons.

  25. Brush the remaining won tons with egg wash.

  26. Equally divide the mushroom mixture among them, placing a scoop in the center of each. Top with a printed won ton wrapper and press around the edges to seal tightly.

  27. Bake until heated through and brown around the edges, about 10 minutes.
  28. They can also be fried at 375 degrees until golden brown, if you prefer.