Equipment
- Air Fryer or Convention Oven
Ingredients
Lobster Mushroom Confit
- 8 oz Lobster Mushroom
- 8 oz Coconut Oil
- 3 cloves Garlic Crushed, minced
- 1 Bay Leaf
- ½ tsp Sea Salt
Filling
- 1/2 Cup Cultured Sunflower Cream Cheese or use your favorite store bought brand
- 2 Chopped Green Onions
- 1 tsp Sugar
- 1 package Wonton Wrappers
Instructions
Cook Lobster Mushroom Confit
- Clean your lobster mushrooms well and then mince them. Add the mushrooms along with the garlic, bay leaf, sea salt, and coconut oil to a sauce pan and put on low to medium heat. Let it simmer on low for 1 hour
- Strain the lobster mushroom infused oil from the solids using a fine mesh strainer or through cheesecloth. Reserve the oil for other recipes. Remove the bay leaf from the mushroom confit.
Assemble the Filling
- In another bowl add your lobster mushroom confit, and the rest of your filling ingredients; stir, set aside your wonton wrappers next to a small bowl with water
- Dip your finger in the water and brush the water around the outer square of the wonton wrapper
- Add about 1 tablespoon of the filling to the middle of your wrapper.
- Grap opposing corners of the wonton wrapper and press them together. Do the same on the other side to create a sealed wonton. Pinch the sides of the wonton to fully seal it.
- Repeat until you've used up all your filling
- Brush refined coconut oil or another neutral oil over your wontons
- Place in air fryer at 350F for 15-18 minutes, or desired crispiness; flip halfway through, and make sure you're checking how they look throughout their cook time Or Put in a freezer safe container and save for a snack to cook up later! *They can be cooked right from frozen, but increase cook time to 20-25 minutes instead
Video
@jess.flowers INGREDIENTS Lobster mushroom oil/base: 8 Ounces Lobster Mushroom Fresh 8 Ounces Refined Coconut Oil* Olive oil or Butter## works here too 1/2 tsp Sea Salt 1 Bay Leaf 3 Cloves Garlic Wonton Filling: 1/2 Cup Non Dairy Cream Cheese 2 Chopped Green Onions 1 tsp Sugar 1 package egg roll or wonton wrappers Add the mushrooms to a pan and pour over the coconut oil, sprinkling over the salt and adding a bay leaf Bring to low heat, you want a very low simmer where it is barely bubbling. Cook for 1 hour Strain the mushrooms from the oil. Pour the oil into a jar and reserve the mushrooms for the wontons. Add the cooked mushrooms to the rest of the filling ingredients, stir together Spread out a wonton wrapper, wet the exterior and add about 1 tbs of filling. Seal the wontons and then brush on a little oil Air fry for 15 minutes at 350f #lifeontiktok #TikTokPartner #veganrecipes #mushroomrecipe ♬ Chill in a good mood, calm and fun(1263486) - zukisuzuki
Notes
For a Lower Fat Version
This recipe has you slow cook the lobster mushrooms in coconut oil- this helps extract maximin flavor. It also leaves you with infused lobster mushroom oil that is fantastic in pasta and in sauces. However, since the mushrooms are cooked in oil- it's high in fat.To make this less calorie dense you can get more flavor another way- though soaking the mushrooms in an ocean broth.
To do this by presoaking it in an 'ocean broth' made up of kombu, wakame, nori, and sea salt. This helps soften the tough mushroom and helps enhance the lobster flavor.
Ocean Broth Ingredients
- Break up the cleaned lobster mushroom into small bite sized chunks
- Add all the ingredients for your ocean broth into a large bowl except the nori sheet, add your lobster mushroom, then cover with moistened nori sheet. Let this soak for 25-30 minutes
- Remove lobster mushroom from broth and sauté on low/medium heat with 1 tbs of butter for 20 minutes, adding butter as it becomes absorbed into the mushroom to prevent sticking
Nutrition
Calories: 467kcal | Carbohydrates: 70g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 4301mg | Potassium: 118mg | Fiber: 4g | Sugar: 2g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 4mg