The weather has been hot and dry for nearly the whole month of August, so mushrooming in Connecticut has been poor. Our forays with CVMS have consisted of a lot of polypores and wood decayers, and few fleshy mushrooms. But, one of our favorites to eat is the chicken mushroom, one of those wood decayers, and the harvest for them has been good.
We can only eat so much "chicken" pot pie (Gillian's favorite), eat so much curried "chicken", make so many sandwiches and wraps with "chicken" salad, and make so many sausages (we still have about 60 in the freezer), so we needed to come up with some new ways to use up some fresh chicken that was gifted to us by other mushroomers who couldn't eat their entire haul.
This isn't even a real, measured recipe, I just used what I had and ended up with a few dozen wontons. I chose to oven bake them rather than frying them and they crisped up nicely.
Chicken Mushroom Wontons
salt and pepper
cleaned chicken mushroom
wonton wrappers (I get mine at a local Asian market)
optional: chili oil or hot sauce in the filling
1. In a food processor, pulse the chicken mushroom fronds until finely chopped.
2. In a large skillet, heat about 2 Tbsp. of the sunflower oil (or any other neutral-flavored oil) over medium heat and lightly cook the chopped mushroom. Add enough hot water to completely cover the chopped mushrooms in the pan, and poach the chopped pieces until the water evaporates, about 15 minutes.
3. While the chopped mushrooms are poaching and the liquid is reducing, finely chop the garlic and ginger, or use a microplane and shred them finely.
4. Once the liquid has evaporated from the pan, push the mushrooms to the side and add a drizzle of oil to the empty part of the pan. Cook the ginger and garlic for 2-3 minutes without allowing it to color, then stir them into the cooked chicken mushroom. Remove from the heat.
5. Toss in chopped scallions for color and season with some soy sauce, salt, and pepper. Allow the filling mixture to cool, it should be moist, but fairly dry.
6. Heat oven to 425ºF and prepare a sheetpan with parchment paper.
7. Lightly moisten the edges of a wonton wrapper with your finger. Place about 1-2 tsp. of filling in the center of the wrapper and close. You can simply fold the wonton wrapper in half and pinch the edges, or close it in a more elaborate manner. I brought the four corners of the wrapper together in the center and sealed the remaining edges, making a square pouch shape.
8. Place the wontons on the parchment and spray them lightly with vegetable oil, and bake for 10-15 minutes, until browned and crisped. Serve with additional soy sauce or dumpling sauce for dipping.