Crispy won tons filled with a delicious Madeira mushrooms, roasted red peppers, Pancetta, and Parmesan cheese.
Clean the mushrooms with a damp paper towel.
Remove the stems from Shiitaki mushrooms.
Slice and set aside.
Heat 1 teaspoon olive oil in a 12" skillet and set over medium-high heat.
Chop the Pancetta or bacon into small pieces and sprinkle in the hot pan.
Cook, stirring often, until crisp.
Remove the crispy Pancetta from the skillet, leaving the oil in the pan.
Set the Pancetta on a piece of paper towel to drain off any excess grease.
Add the shallots to the hot pan and saute until translucent.
Add garlic and saute for about 30 seconds.
Add the finely chopped roasted red peppers and cook just until all the liquid evaporates.
Pour mixture into a bowl and set aside.
In the same hot skillet add a little over a teaspoon of oil and a pat of butter.
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.
Once these mushrooms are brown, remove them from the pan.
Add more oil and butter to the pan and repeat the process until all the mushrooms are browned.
Return mushrooms, Pancetta, and roasted red pepper mixture to the skillet.
Pour in wine, beef broth, and balsamic vinegar.
Scrape the bottom of the pan to remove all the brown bits and bring everything to a boil over medium-high heat.
Reduce the heat to medium-low and cook, stirring occasionally, until almost all of the moisture evaporates.
Remove from the heat and stir in the Parmigiano-Reggiano cheese.
Preheat oven to 400 degrees.
Brush a light coating of black food coloring onto the clean rubber stamp, using a foam brush or a pastry brush.
Press the stamp onto a won ton wrapper. Remove and set your won ton wrapper aside. Repeat until you have 24 stamped won tons.
Brush the remaining won tons with egg wash.
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.
Bake until heated through and brown around the edges, about 10 minutes.
They can also be fried in oil at 375 degrees until golden brown, if you prefer.
These Halloween appetizers are best served the day they are made. Leftovers can be stored in the refrigerator for up to 2 days and reheated in a 350-degree oven for 6-8 minutes until heated through.
You can make the mushrooms ahead and store them in the refrigerator for up to 3 days before making your won tons.
If you stamp the won tons ahead, keep them covered tightly with plastic wrap so they don't dry out.
Eat, Drink, and Be Scary Appetizers https://hungryhappenings.com/halloween-appetizers-madeira-mushroom-won-tons/