Fricassee of Champignon de Paris in Wontons

Name: Fricassee of Champignon de Paris in Wontons
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: approximately 1 quart
Ingredients: 1 (2-ounce) package dried porcini mushrooms; 2 tablespoons extra-virgin olive oil, plus 2 tablespoons; 8 ounces Vidalia onion, diced; 3 cloves garlic, minced; 1 small Thai bird chile; Sea salt and pepper; 1/2 pound white mushrooms, sliced; 1 bunch flat leaf Italian parsley, chopped; 1 package wonton skins; 1/2 pound cherry or grape tomatoes; Lemon juice

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Level: Easy
Total: 50 min

Prep: 25 min
Cook: 25 min

Yield: approximately 1 quart

Level: Easy
Total: 50 min

Prep: 25 min
Cook: 25 min

Yield: approximately 1 quart

Ingredients

1 (2-ounce) package dried porcini mushrooms

2 tablespoons extra-virgin olive oil, plus 2 tablespoons

8 ounces Vidalia onion, diced

3 cloves garlic, minced

1 small Thai bird chile

Sea salt and pepper

1/2 pound white mushrooms, sliced

1 bunch flat leaf Italian parsley, chopped

1 package wonton skins

1/2 pound cherry or grape tomatoes

Lemon juice

Directions

Soften the dried mushrooms in hot water for about 15 minutes.
Meanwhile, preheat saucepan, and 2 tablespoons of the olive oil, onion, garlic, and Thai pepper. Season with the sea salt, and cook for 5 minutes.
Drain the mushrooms, squeeze dry, and mince finely. Strain the liquid into the pan with the vegetables. Add the minced mushrooms, sliced white mushrooms, and chopped parsley to the pan. Stir well and simmer for 15 to 20 minutes over low heat, or until soft and almost dry.
To make the raviolis, use 2 wonton wrappers for each ravioli. Place a spoonful of mushroom mixture in the center of 1 wrapper. Brush the edges with a small amount of water and place a second wonton on top, pinching edges closed. Repeat with remaining ingredients.
Add ravioli to boiling, salted water and cook for about 8 minutes.
To make the sauce, quarter the tomatoes and saute in a small skillet with 1 tablespoon olive oil and season with salt and pepper.
Drain the ravioli and plate on a large dish. Top with the tomato sauce and dress with the remaining olive oil and season with salt, pepper, and a few drops of lemon juice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Wayne Nish, March Restaurant

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Show: Follow That Food

Episode: Follow That Mushroom

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Fricassee of Champignon de Paris in Wontons

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