Portobello Dumplings with Chevre Sauce

A perfect light dinner with tons of taste!

Dumpling Ingredients
3 large Portobello mushroom caps
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
1/4 cup extra virgin olive oil
Salt and pepper to taste
1/4 tsp. crushed red pepper flakes, or to taste
5 green onions, sliced thin
3 ounces chèvre
24 won ton skins
1 tablespoon butter

Dumpling Instructions
Mix together vinegar, oil, garlic, salt, pepper and crushed red pepper.
Remove stems from mushrooms and marinate in the oil mixture for about 30 minutes.
Grill over coals or on a grill pan for about 4 minutes on each side.
Cut into a small dice and mix with the cheese and 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 of the dumpling in butter to brown.
Goat Cheese Sauce Ingredients
1 shallot
2 teaspoons butter
1 cup white wine
1 cup cream
3 ounces chèvre

Goat Cheese Sauce Instructions
Sauté shallots in butter just until they are limp.
Add wine and reduce until thick and syrupy.
Add cream and reduce slightly.
Add cheese and stir until smooth.
Serve immediately.

Thanks to Redwood Hill Farm for this recipe.


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