FOOD AND PROP STYLING BY RENEE MULLER
PHOTOGRAPHY BY MOSHE WULLIGER

Mushroom Wontons with Rosé Sauce

The inspiration for this dish came from something my daughter tasted in a restaurant. I loved the flavor profile and tried recreating it in a totally different dish, while aiming for something Yom Tov worthy. All I can say is, wow! My tasters loved the savory taste and uniqueness of these wontons.

YIELDS 30–32 WONTONS

• 1 12-oz (340-g) pkg square wonton wrappers (I used Gefen)
• 1 Tbsp pesto
• 5 Tbsp cream cheese
• generous handful shredded Muenster cheese (reduced fat is fine)

MUSHROOM FILLING

• 1 Tbsp olive oil
• 2–3 Tbsp butter
• 1 onion, diced
• 1–2 cloves garlic, diced
• 8 oz (225 g) baby bella mushrooms, diced
• salt and pepper, to taste
• 2 pinches nutmeg

ROSÉ SAUCE

• 1 Tbsp olive oil
• 3 cloves garlic, chopped
• 1 cup classic marinara sauce
• 1 cup heavy cream (I used low fat)
• ¹⁄₄ cup shredded Muenster cheese
• salt and pepper, to taste
• pinch or 2 light brown sugar

To make the filling: Heat olive oil and butter in a large skillet. Add onion and garlic and sauté for 3 minutes. Add mushrooms and continue sautéing for 10 more minutes, stirring occasionally. Remove from heat. Season with salt, pepper, and nutmeg. Taste and adjust seasoning, if necessary.

Combine pesto and cream cheese in a small bowl and mix well. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside.

Smear a small amount of the pesto and cream cheese mixture (approximately ¹⁄₂ teaspoon) in the center of a wonton. Top with a spoonful of the mushroom mixture. Sprinkle a little shredded cheese on top.

Dip a pastry brush in water and gently wet the outer edges of the wonton on all sides. Fold in half diagonally to form a triangle, pressing the edges together to stick. Alternatively, bring two diagonal corners of the wonton together, then bring the remaining two corners to meet them in the center and press the edges together to seal. Place on prepared baking sheet. Repeat with remaining wontons.

Spray the wontons generously with olive oil spray before placing in the oven. Bake for 10–11 minutes, switching trays halfway, until the edges look crispy. Wontons can be frozen.

To make the sauce: In a large skillet, heat the olive oil. Add the garlic and sauté for 1 minute over low heat. Add the marinara sauce, cooking cream, and cheese. Bring to a boil. Lower flame, add seasoning and cook for 5 minutes, stirring occasionally. Remove from heat and serve together with the wonton wrappers.

(Originally featured in Family Table, Issue 693)