Sunday, January 22, 2012

Baby Portabella Mushroom Wontons with Baby Portabella Mushroom & Caramelized Onion Cream Sauce

I love our neighborhood.  Here in Chicago we live in the wonderful neighborhood of West Rogers Park, where you’re never too far from a Shul or terrific neighbor!  We are extremely privileged to live across the street from Rabbi Zev and Hilary Kahn – A.K.A Rabbi & Mrs. JET!  JET, or Jewish Education Team, is a Jewish College Student outreach organization.  The JET organization, run by the Kahns and Rabbi & Mrs. Garfinkel, sponsors educational seminars, courses, Shabbatons, social events, and trips to Israel for young adults.  Things are always jumping at the Kahn’s, and it is not unusual to get a call from Hilary – “Sharon, can you put up two boys (or girls depending upon the week) for Shabbos this week?  And if you have space for them for lunch too…if it’s not too much trouble….” We love having JET people at our house.  Each young adult is friendly, pleasant, unique, and interested in experiencing Shabbat with us, and it’s always fun when they are around!  We are lucky enough to have a guest room in the basement that accommodates two, plus we have additional sleeping space in our basement den.  We try to have a pretty relaxed  atmosphere so our guests feel comfortable.  One week we were having three “boys” stay with us in the basement, and came down to the kitchen Shabbat morning  to find our guests had multiplied over night to four “boys” – one young man found himself without a place Friday night and our guests told him to come crash at our place…and he did!!  It’s all good!  So, when this week I got my call from Hilary for “two boys” to stay with us I wanted to make something awesome with a “wow” factor to make the Shabbat meal especially nice for our guests. 

Mushroom lovers...this
one's for you!
I have to warn you, normally I try very hard to stick to fast, healthy and fun recipes…what I made is neither fast nor healthy – but wow, it’s really delicious!!  Always a huge hit with guests, I made Baby Portabella Stuffed Wontons with Baby Portabella and Caramelized Onion Cream Sauce.  Slightly labor intensive, but worth it if you can find the time.  I love baby portabella mushrooms (also known as Crimini mushrooms).  They have a deep, rich mushroom flavor packed into a small mushroom!  Sautéd with garlic and caramelized onions, they are the perfect filling for just about anything except cake (and even then I might make an exception).  I cut the prep time by finely chopping the onions and mushrooms with fine dice blade of my Hindy Chopper (A.K.A The Vidalia Onion Chopper), and sliced the thinly sliced mushrooms with my mandolin (I said it was a time consuming recipe…I needed all the time saving help I could get!).  I’m sorry to say that I fried them too (I’ll eat extra vegetables to make up for it…really I will), but they are incredible when fried and crispy.  Topped with more mushrooms in the sauce this dish is mushroom lover heaven!

It’s cold outside and snowing here in Chicago again (shocking, right?), but with our wonderful company and good food we know that we’ll have a beautiful warm Shabbat here in the Matten house.

Baby Portabella Stuffed Wontons with Baby Portabella and Caramelized Onion Cream Sauce
1          pound             baby portabella mushrooms (crimini), finely diced
1          medium           onion, finely diced (or two small, around 1 cup)
1          clove               garlic, crushed (or one frozen cube)
1          tablespoon      extra virgin olive oil
12        ounces            wonton wrappers (around 48)
                                   water for brushing wrappers
                                   canola oil for frying

Line a large cookie sheet with paper towels. Set aside.

Heat oil in a large skillet, then add the garlic and onions.  Sauté until golden brown over medium-high heat, around 3 minutes.  Add the diced mushrooms and sauté until all the liquid is absorbed, around 10 minutes.  Remove from heat.

Working with one wonton wrapper at a time, place a wonton wrapper on a cutting board.  Using a pastry brush, brush the bottom ends of the wonton wrapper with a small amount of water – do not make the wrapper too wet.  Fill with approximately one teaspoon of mushroom filling.  Fold the wrapper over the filling and press to seal.  Set aside and repeat with remaining wontons.

Heat around ¼ inch of canola oil in a skillet, over medium-high heat.  Fry wontons until golden brown on each side.  Remove from the skillet and place on prepared cookie sheet.  Repeat with remaining wontons.

Baby Portabella Mushroom and Caramelized Onion Cream Sauce
1          tablespoon      extra virgin olive oil
1          pound             baby portabella mushrooms (crimini), very thinly sliced
1          large               onion, very thinly sliced
1          clove               garlic, crushed (or one frozen cube)
3          tablespoons     margarine
1          tablespoon      all-purpose flour
1          cup                 soy milk
1/8       teaspoon         salt
1/8       teaspoon         black pepper

Heat oil in a medium/large skillet over medium heat.  Add onion and garlic and sauté until soft and caramelized, around10 minutes.  Add mushrooms and sauté until all the liquid is absorbed.  Transfer onions and mushrooms to a large bowl and set aside.
Melt margarine over low heat in the same skillet that the mushrooms were sautéd in.  Add flour all at once and whisk until smooth.  Add the soy milk, salt, and pepper, increase heat to medium, then whisk until smooth and thick, around 5 minutes.  Return mushroom mixture to the skillet and heat through, stirring continuously.   If sauce is too thick add additional soy milk or hot water to achieve desired consistency.  Serve under Baby Portabella Mushroom Wontons. 

Baby Portabella Mushroom Wontons & 
Baby Portabella Mushroom & Caramelized Onion Cream Sauce

Simple ingredients...
 Very finely diced onions (thanks Hindy Chopper!)
 Add the finely diced mushrooms...
 48 wonton wrappers in this package!
 Wet the bottom with a pastry brush...
then add around a teaspoon of filling
(try not to shnuker the's really good!)
 Fold it over and press to seal...
grab another one and repeat!
 48 mushroom wontons waiting...
they're fit to be fried!
 Into the skillet to brown...
 Now the other side...
 Wonderful wontons!
Now go make the sauce!
 Caramelize the onions & garlic...
 Add the thinly slice mushrooms & saute' until 
liquid is absorbed - YUM!!!
(I said no shnukering!!)
 Melt the margarine...
 Add the flour all at once...then whisk until smooth.
 Smooth, thick & creamy...
 Add the best part!
 It's so gorgeous I almost want to cry!
 SO Delicious!! (Cute profile too!)
 Awesome for hungry "boys" & the rest 
of your family and company too!!

Kosherfest Product of the Week: Action Nutrition Bars

When I tasted the Action Nutrition Bars at Kosherfest I was really surprised at how good they were considering that they’re so good for you, 100% natural, Cholov Yisroel, and as they say on the packaging – absolutely delicious!  Some of the bars are even gluten-free…great for the GFE (Gluten Free Eater).   They are a terrific grab-and-go healthy snack…I know because I grabbed one while on the go with my off-from-school kids this week.  And I didn’t feel one bit guilty eating it even though it was so delicious – because I knew it was good for me!  Thanks Action Nutrition!  You can find more information about Action Nutrition bars at

Look for additional information about Edible Experience Kosher Everyday at,, Mishpacha Magazine’s Kosher Inspired Magazine,
The Chicago Tribune Syndication,
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These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

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