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Shitake Mushrooms in Crispy Wontons

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Ingredients

2 Tablespoon Oil
400g Meadow Mushrooms shiitake mushrooms, roughly chopped
100g Butter 
1 Leek, sliced
2 Tablespoons Miso Paste
2 Garlic Cloves, very finely minced
1 teaspoon Good Chow Chili Oil
Wonton skins
Sour Cream
Red Chilli
Extras
Spray oil
Cookie cutter
Mini muffin pan

Shitake Mushrooms in Crispy Wontons

  • Medium

Ingredients

  • Extras

Directions

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Steps

1
Done

Turn on the oven to 180C

2
Done

Heat the oil in a heavy based frypan. Add the roughly chopped shiitake mushrooms and sauté to turn them dark and start cooking.
Add in the diced butter, sliced leeks and miso paste. Cook until the leeks have softened (around 15 minutes). 

3
Done

Meantime cut each individual wonton wrapper with the cookie cutter to create a round shape that fits your mini muffin holes. Spray the holes with the oil and press the wanton skins into the holes. Place in the oven for 3 minutes. It may take 5 minutes until they are golden and crisp but do not get distracted or they will over cook!

4
Done

Remove and set aside.

5
Done

Add the minced garlic into the mushroom mixture and stir and cook for a further 2-3 minutes. Drizzle Good Chow Chili Oil over the mushrooms. Pile the mixture into the crispy wonton cups. Top with sour cream and a sliver of red chilli to serve.

The Cafe

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Chicken and Kimchi Pizza
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