This is the second “Mum & The Chef” challenge I’ve taken part in and I’ve been looking forward to it. The last challenge was plums. I love pushing myself beyond chicken nuggets and mashed vegies. I also like to use only what’s in the pantry when I do a challenge and I was lucky to have a packet of dried shiitake mushrooms in the pantry.
I was lacking fresh herbs and the shops were shut in Queensland today, so I just used what I had. I decided to make Shiitake Mushroom Wontons in an Asian Broth.
Soak the shiitake mushrooms in boiling water for approx 20 minutes. Add mushrooms to food processor and reserve liquid for broth.
To the mushrooms in the food processor add 1 clove garlic, 1/2 tsp ground ginger, salt and pepper, 1 tsp cornflour and 1 egg white, and I also added a small slice of last night’s leftover roast pork for a bit of added extra flavour. Process until minced.
Grab a wonton wrapper, drop a teaspoon full of mushroom mixture into the centre of the wrapper. With your finger, brush around the edges of the wonton with water.
Fold over on the diagonal, ensuring that you expel any air bubbles so wontons don’t lose any filling during the cooking process.
Wrap edges of triangle over each other to form the wonton.
In a saucepan combine liquid from soaked mushrooms, 4 cups of chicken stock, 2 cloves of chopped garlic, 1 carrot (peeled and sliced), cauliflower florets, 2 tbs soy sauce, 1 tbs rice wine vinegar, 1 tsp sesame oil and pepper. Bring to the boil, add wontons and reduce heat to a simmer. Simmer wontons until cooked (approx 5-7 mins).
Yummo! Light and refreshing. Some fresh coriander would’ve been nice to sprinkle on top. Maybe next time.
Shiitake Mushroom Wontons in an Asian Broth
Wontons:
wonton wrappers (available in the cold food section of the supermarket)
dried shiitake mushrooms
1 clove garlic
salt and pepper
1 tsp cornflour
1 egg white
1/2 tsp ground ginger
Asian Broth:
reserved liquid from dried mushrooms
4 cups chicken stock
2 cloves of chopped garlic
1 carrot (peeled and sliced)
cauliflower florets
2 tbs soy sauce
1 tbs rice wine vinegar
1 tsp sesame oil and pepper
Check out the other mushroom recipes from the other participants.
