Fancy shmancy BBQ turkey burger sliders with bacon and cheddar
The easiest lunch I ever made AKA: Buffalo Chicken Salad

Mushroom Wontonioli

I think I just came up with a new word: wontonioli.  I Googled it and nothing came up, so it MUST be new, right? (Just humor me, ok?)

You're probably wondering what it means.  Well, it's my new fancy name for raviolis made out of wonton wrappers - which are my new obsession.  Yesterday I came up with this recipe for wontoniolis stuffed with mushrooms and cheese.  It was so easy, I have been kicking myself for never trying it sooner.  Wontonioli

Mushroom Wontonioli

  • 20 small wonton wrappers
  • 1 Tbsp olive oil
  • 1 clove garlic- sliced
  • 2 Tbsp yellow onion- sliced
  • 6 large white mushrooms- coarsely chopped
  • 1/2 tsp dried parsley
  • dash each of dried oregano and dried basil
  • 1/2 cup cottage cheese or ricotta
  • 1/4 cup grated parmesan
  • 2 egg yolks
  • small bowl of water

Saute garlic and onion in olive oil on medium heat until the onions start to become translucent.  Add mushrooms and saute until the mushrooms start letting out their juices.  Add parsley, oregano and basil and turn the heat down to low.  Continue cooking about 5 more minutes.  Remove from heat and let the mixture cool slightly.

In a bowl, stir together the cooled mushroom mixture and both cheeses.  Salt and pepper your mixture to taste then add egg yolks.  If you want a smoother mixture, you can pulse it quickly in your food processor.  

Lay out a wonton wrapper.  Add about a teaspoon of the mushroom mixture to the center.  Dip your finger in water and "paint' the edges of the wonton.  Fold diagonally to make a triangle.  Using a fork, crimp the edges of the wonton so that it is sealed.

You can either cook them immediately or flash freeze them for later use.  They are very delicate, so you will want to take care when cooking or freezing.   IMG_3733

To freeze: Lay out the wontoniolis in a single layer on wax paper and freeze them for about an hour.  Then you can take them out and put them in a freezer bag for storage.  I don't know how long they will keep, but I would assume probably about a month..?  Please don't hold me to that.

To boil: Bring a pot of salted water to a low, gentle boil.  Do not let it get to a rolling boil, or you will end up with broken wontoniolis! Add wontoniolis in small batches and let cook about 4-5 minutes.  

To steam: I think this is the best way to cook them.  Rub a bit of olive oil on the bottom of your steamer tray.  Add enough wontoniolis so that there is enough room between them.  Steam for about 5 minutes.

I like them with just a little bit of butter on them, but try them with your favorite pasta sauce.

Wontoniolis. Good stuff!