Portobello Dumplings with Goat Cheese Sauce

Portobello Dumplings with Goat Cheese Sauce

Dumplings:
3 large Portobello mushroom caps

3 tablespoons balsamic vinegar

1 tablespoon minced garlic

¼ cup extra virgin olive oil

¼ teaspoon red pepper flakes, crushed (or adjust amount to taste)

5 scallions, sliced thin

3 ounces fresh chevre

24 won ton skins

1 tablespoons butterSalt and pepper

Method:
Mix together vinegar, oil, garlic, salt, pepper, and crushed red pepper. Remove stems from mushrooms and marinate in the oil mixture for about minutes.

Grill over coals or on a grill pan for about 4 minutes on each side. Dice mushrooms and mix with the cheese and the onions.

Place a heaping teaspoon of filling in the center of each won ton skin and wet edges with water. Fold into a triangle and wet tip of long ends to seal together forming a dumpling.

Steam for 5 minutes. Sauté one side in butter to brown.

Goat Cheese Sauce :
1 shallot2 teaspoons butter1 cup white wine1 cup cream3 ounces fresh chevre

Method:
Sauté shallots in butter just until they’re limp. Add wine and reduce until thick and syrupy. Add cream and reduce slightly. Add cheese and stir until smooth. Serve immediately.