Instructions: Heat the butter over moderate heat and add mushroom, onion and garlic.

Saute, stirring, until the mushrooms begin to give off liquid. Add the chopped chile, sherry or port, soy sauce, vinegar and tarragon or rosemary.

Simmer until the liquid is absorbed.

Add heavy cream or half & half, black pepper and parsley, stirring until mixture is thick (if necessary, add a small amount of flour to thicken.)

Fill wonton wrappers, sealing them on the diagonal and flattening the bottoms.

Heat oil in skillet and fry the wontons until the bottoms are lightly browned. Add 1/2 cup water, cover and bring just to a boil; reduce heat and simmer about 10 minutes, until water has evaporated. Let the wontons sit over medium heat, shaking the pan, until the bottoms are browned and lightly crunchy.

NOTES :
* I use non-fat half and half with 1 teaspoon flour.

Makes 12-18
wontons.

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