¹/ ₂ lb. lean ground beef (90% lean)
1 Tbsp. butter
1 Tbsp. olive oil
2 garlic cloves, minced
1¹/₂ tsp. chopped shallot
1 cup each chopped fresh shiitake, baby portobello and white mushrooms
1 Tbsp. minced fresh parsley
¹/₂ tsp. salt
¹/ ₄ tsp. pepper
1 pkg. (12 oz.) wonton wrappers
1 large egg
1 Tbsp. water
Oil for deep-fat frying
- In a skillet, cook beef over medium heat until no longer pink, breaking
into crumbles, 4-5 minutes; transfer to a large bowl. In same skillet, heat butter and olive oil over medium-high heat. Add the garlic and shallot; cook 1 minute longer. Stir in mushrooms and wine; cook until mushrooms are tender, 8-10 minutes. Add to beef. Stir in parsley, salt and pepper.
- Place about 2 tsp. filling in center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal.
- In an electric skillet, heat oil to 375°. Fry wontons, a few at a time,
until golden brown, 60-90 seconds on each side. Drain on paper towels. Freeze option: Freeze uncooked wontons in airtight containers for up to three months. Thaw overnight in refrigerator; cook as directed above.