All right… not so accidental. More of a, “why is there all this stuff in my refrigerator and how am I going to get rid of it?” I had these wonton skins and some leftover filling from some stuffed mushrooms I made for a cocktail-esque party. I tossed in some cream cheese and frankly had a much better stuffing for the mushrooms, as well as a little something nice to fry up in some wontons. And I ended up with slightly more space in my refrigerator.
Mushroom and Cream Cheese Wontons
1/2 onion coarsely chopped
8 oz brown mushrooms, cleaned and coarsely chopped
2 cloves garlic, minced
2 T brandy (optional)
2 – 4 oz cream cheese, softened
2oz Asiago, aged provolone, or aged Gouda cheese, coarsely chopped
1T fresh thyme
1 egg, beaten lightly
Heat olive oil over medium high heat add in onions and garlic and cook until onions are translucent, add in mushrooms and cook until soft, pour brandy over mushrooms and light on fire making sure that there is nothing that is going to catch on fire above it. Remove from heat and let cool.
In a small bowl, whip cream cheese until it’s fluffier, add in cheese, thyme and mushroom mixture. Stir until combined.
Use enough oil in a high edged pan to have it be about 2″ high. Heat to 325°f.
While oil is heating, brush egg mixture onto two bottom edges of a wonton skin. Drop a spoonful of the mushroom mixture onto the skin and fold the top part over and adhere to the bottom. (If you want you could leave one corner open and slip the other corner in and adhere that way, so that they stand up.)
Once the oil is up to the right temperature, slide wonton packets into hot oil and cook until brown and bubbly on one side. Flip and cook other side until it’s brown and bubbly. Remove from oil and place on a paper towel. Serve immediately, or keep warm in a low temperature oven until eating.
If you want to you can serve them with a light spring roll sauce, light honey sauce or soy sauce.