Mushroom Wontons with Rosé Sauce

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.