Brenda was accurate when she described her Mushroom Wraps as "little bundles (that) are the best of a stuffed mushroom and a crispy won ton." Or, more simply put, they're little bundles of heaven that you are bound to come back to again and again.
When we wrote Brenda asking if we might share her recipe with our readers, she graciously supplied the following information about herself:
"I do enjoy creating new recipes.
I was recently on a Food Network competition show and my dish did have mushrooms in it also. I was chosen as one of Americas top 18 Home Cooks, and the show was very exciting and FUN FUN FUN. We shot the show on the set of Chopped. I was also lucky enough to have been chosen for the 2013 Pillsbury Bake-Off Contest that was in Vegas and that was a great time also.
I only enter contests when I have an original I know is delicious and may have a chance. Creative Cooking is becoming a very competitive hobby and the money is getting better and better each year.
I am a correctional Officer in a male prison here in Maryland with a very stressful position. Cooking is very relaxing, and I love to see the reactions I get from some of my creations."
No wonder Brenda's smiling - she knows that her mushroom
wraps with homemade hoisin sauce are a wonderful treat!
Brenda Jackson's Mushroom Wraps
1 pound variety mushrooms (Crimini, Shiitake, Portabella and Oyster) or your favorites
¼ cup chopped onions
2 cloves garlic. minced
2 tablespoons chopped cilantro
1 tablespoon fresh chopped mint
¼ cup grated Parmesan cheese
2 tablespoons butter
¼ cup fresh breadcrumbs
1 package won ton wraps
1 egg beaten frothy to seal wraps
Peanut oil for frying
- Place mushrooms, onion, garlic, cilantro, mint and Parmesan cheese in a food processor. Pulse a few times to chop everything fine.
- In 10-inch skillet melt butter. Add mushroom mixture and cook just until mushrooms release liquid, about 3-5 minutes.
- Add breadcrumbs, toss gently (may need more crumbs if too loose; should be like stuffing).
- On a large paper plate, begin filling wraps. Brush wrap with egg wash, place 1/2 teaspoon filling in center, fold in half corner to corner, fold corners to middle then roll and brush with egg wash to seal. They will look like little egg rolls.
- Heat oil in skillet or fryer and fry in small batches (only takes a few minutes). Drain on paper towels. Makes about 30 wraps.
Brenda's Homemade Hoisin Sauce
4 tablespoons soy sauce or teriyaki sauce
3 tablespoons creamy peanut butter
2 tablespoons molasses
1 large garlic clove (minced fine)
Splash sesame seed oil
- Whisk all together and chill until serving