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Portobello
Dumplings with Goat Cheese Sauce |
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Dumpling
Ingredients:
3 large Portobello mushroom caps
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
1/4 cup extra virgin olive oil
Salt and pepper to taste
1/4 tsp. crushed red pepper flakes, or to taste
5 green onions, sliced thin
3 ounces Chevre
24 won ton skins
1 tablespoon butter
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Method:
Mix together vinegar, oil, garlic, salt, pepper and crushed
red pepper. Remove stems from mushrooms and marinate in
the oil mixture for about 30 minutes. Grill over coals or
on a grill pan for about 4 minutes on each side. Cut into
a small dice and mix with the cheese and onions. Place a
heaping teaspoon of filling in the center of each won ton
skin and wet edges with water. Fold into a triangle and
wet tip of long ends to seal together forming a dumpling.
Steam for 5 minutes. Sauté one side of the dumpling
in butter to brown.
Goat Cheese Sauce
Ingredients:
1 shallot
2 teaspoons butter
1 cup white wine
1 cup cream
3 ounces Chevre
Method:
Sauté shallots in butter just until they are limp.
Add wine and reduce until thick and syrupy. Add cream and
reduce slightly. Add cheese and stir until smooth. Serve
immediately.
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