- 1/4 cup (1/2 stick) unsalted butter
- 1/2 pound assorted exotic mushrooms, such as shiitakes, chanterelles, and oysters, wiped clean and chopped (about 3 cups)
- 1/4 cup minced shallots
- 1 tablespoon chopped garlic
- 1/4 teaspoon salt plus a pinch
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup heavy cream
- 1/2 teaspoon white truffle oil (optional)
- 8 cups water
- 20 won ton wrappers
Melt the butter in a medium-size sauté pan over medium heat. Add the mushrooms and cook, stirring, for 2 minutes. Add the shallots, garlic, 1/4 teaspoon of the salt, and the black pepper and cook another 2 minutes, stirring occasionally. Add the cream and truffle oil if using. Simmer the mixture for 30 seconds. Remove from the heat and let cool completely.
Put the water and 1/2 teaspoon of the salt in a large saucepan and bring to a boil.
Meanwhile, spoon 1 1/2 teaspoons of the mushroom mixture in the center of each won ton wrapper. Lightly brush the edges with water. Fold one corner to the opposite corner to form a triangle. Crimp the edges and seal.
Poach the won tons, several at a time, in the boiling water until soft and tender, about 3 minutes. Remove them from the water with a slotted spoon and drain on paper towels. Season with the pinch of salt.
Truffle Potato Soup With Truffle Mushroom Dumplings And Fried Parsley
Salad of New Potatoes and Roasted Walnuts with Warm Bacon Vinaigrette
Jalapeno And Cheese Biscuits
Seared Scallops On Truffle White Bean Puree With Wild Mushroom Sauce
Quail And Smoked Sausage Gumbo
Collard and Mustard Greens in Ham Hock Gravy
White Cheddar Truffle Eggs
Caramelized Sweet Potatoes
Roasted Fennel and Green Bean Relish
Corn Cakes With Caviar And Traditional Garnishes