Wonton Pizzas with Asian-Style Mushrooms

Courtesy of the Mushroom Council and Eat. Live. Travel. Write.


Yield: 20 pieces

Serving size: 1 wonton


20 wonton wrappers, cut into rounds (use a cookie cutter) and shallow fried until crispy (these can be made in advance and kept in an airtight container)

4-6 tablespoons mushroom (or vegetable) stock

2 tablespoons fresh ginger, minced

3 medium cloves garlic, minced

1 cup fresh shitake mushrooms, diced

1 cup brown mushrooms, diced

1 cup scallions, sliced finely

2 tablespoons Ponzu

Juice and zest of one lime

Fresh cilantro, to garnish


Simmer the stock and add the ginger, garlic, mushrooms and scallions.

Season with the ponzu and lime juice, and reduce over a low heat until sauce has just about evaporated.

Add the lime zest and stir to incorporate.

Spoon a teaspoonful of the mushroom mixture onto the fried wonton wrappers and garnish with fresh cilantro.


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