source: Clay T. Martin
Really good "finger food" for parties, can be made long in advance and frozen then finished (deep fried) latter. The final taste can be adjusted by the type of mushrooms you use. Our mushroom group (SVMS) went crazy for these.
|3||cups||Black Trumpet Duxcel (see below)|
|45||mediums||Egg roll wrappers|
Mix the egg with 1 tbs of water to make an egg wash. If you feel up to it, separate the egg and just use the white, with half the water.
Lay out a wrapper on a cutting board narrow side pointing away from you. Then and spread a thin layer of the Duxcel on the wrap, starting at the 1/4 inch from the bottom and continuing up 3/4 of the way up, and leaving a 1/4 inch band on both sides uncovered.
Lightly brush the uncovered areas with egg wash. Fold the uncovered side areas over the Duxcel. Rebrush the newly exposed edges. Then fold the uncovered strip at the bottom over, pressing the bottom corners to seal. Then roll from the bottom up. Check the seal where the top uncovered area meets the roll. Set on a large tray, and finish wrapping the rest. If you are moving at a leisurely pace, cover the finished rolls with a damp tea towel.
At this point you can freeze them on the tray and when frozen move to a zip top bag. Deep fry in 340 F oil until golden brown, then drain and serve warm.
You can do this with duxcels made of almost any mushrooms. We have done 100% chanterelle, and 100% blewits.
If you want to make multiple types and cook at the same time, swipe the roll with a q-tip dipped in food grade dye. The color will remain after the frying.
Another variation is to spread a lump of the duxcel at the base of the roll. Paint the egg wash just as before. This way you have a thicker tube of duxcel with a heavier wrap.
|1.75||cups||Black Trumpets, dried|
|5||mediums||Shitake Mushrooms, dried|
Place your dried mushrooms in enough boiling water to cover. I use a large Pyrex measuring cup, then place a custard dish on top of the mushrooms to weight them down.
When the mushrooms have re-hydrated, strain and reserve the liquid.
Chop all the mushrooms very very fine. The same goes for the onion and garlic.
add half stick of butter and 3 tbs oil to a big fry pan warmed on medium. When the butter melts and the the bubbling subsides, add the onions and saute until the onions are clear.
Add the mushrooms and garlic, stir well. Bring the heat up to med high, and stir regularly. If the pan looks dry add more butter. After a few minutes add the salt. The salt will bring the liquids out of the mushrooms, let them simmer and watch closely, lower the heat as the pan gets drier..
When the mushroom juice is almost completely evaporated, add black pepper and wine. Simmer, on medium high and stir regularly. as the wine goes, turn down the heat. When the wine is almost gone, dust with flour and fry on medium for a minute or two. The pan should get very dry looking. Add the re-hydrating liquid and enough stock to make it 2.5 cups. Return the pan to medium high and stir regularly. As the pan drys, reduce the heat and watch closely. You can burn it easily. Taste for salt and pepper near the end and adjust if you need. You want to reduce this until the only "wetness" in the pan is a coating of oil.