Recipe courtesy of Dana Blacklock, Killing Thyme.
Beef and Shiitake Wonton Cups are a delicious appetizer. It’s a different way to use ground beef and mushrooms, and dang – the flavours!
15 wonton wrappers
Olive oil cooking spray
1lb of ground beef
2 cups of shiitake mushrooms, sliced
1 tablespoon of sesame oil
1 tablespoon of freshly grated ginger
1/4 cup low sodium Kikkoman soy sauce
1 tablespoon of rice wine
1 teaspoon of sesame oil
2 tablespoons of Hoisin sauce
1 cup of slaw (broccoli, cabbage and carrot)
1 tablespoon of mayonnaise
1 teaspoon of wasabi paste
1/2 cup of unsalted cashews, chopped
1/4 cup of scallions, sliced
Preheat oven to 350 degrees.
Spray a muffin tin with cooking spray and place two wonton wrappers in each holder, one wrapper at a time. Give the wontons a quick spritz with the cooking spray.
Put them in the oven for approx. 7-8 mins. or until golden brown.
Combine all of the ingredients for the sauce. Mix well, and set aside.
Heat 1 tablespoon of sesame oil in a non-stick pan on medium-high heat. Add the ground beef, and stir until partially browned. Add the sauce. Cook until all of the beef has browned, and then add the shiitake mushrooms and the freshly grated ginger. Turn the heat to medium-low and simmer until the mushrooms have softened up. Remove from heat.
For the slaw, simply mix the mayonnaise and the wasabi (amount of wasabi can be adjusted to your taste). Then, mix it into the slaw thoroughly so that everything is evenly coated.
Cashew crushin’ time! This sounds tedious, but it can be really simple. My favourite way to chop up cashews is to grab a handful, place them on a chopping board, and use the back of a large knife and press down on them. This way you get a nice variety of chunk sizes, and it’s efficient.
Finally, assembly time!
Spoon the beef and shiitake mixture into the wonton cups with a tablespoon. Then spoon the slaw on top (approx. 1 teaspoon).
Garnish with crushed cashews and sliced scallions.
Serve with Sriracha sauce for an extra kick!