Ingredients
1/2 pound lean ground beef (90% lean)1 tablespoon butter1 tablespoon olive oil2 garlic cloves, minced1-1/2 teaspoons chopped shallot1 cup each chopped fresh shiitake, baby portobello and white mushrooms1/4 cup dry red wine1 tablespoon minced fresh parsley1/2 teaspoon salt1/4 teaspoon pepper1 package (12 ounces) wonton wrappers1 large egg1 tablespoon waterOil for deep-fat frying
Preparation
In a small skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 4-5 minutes; transfer to a large bowl. In the same skillet, heat butter and olive oil over medium-high heat. Add garlic and shallot; cook 1 minute longer. Stir in mushrooms and wine. Cook until mushrooms are tender, 8-10 minutes; add to beef. Stir in parsley, salt and pepper.
Place about 2 teaspoons filling in the center of each wonton wrapper. Combine egg and water. Moisten wonton edges with egg mixture; fold opposite corners over filling and press to seal.
In an electric skillet, heat oil to 375°. Fry wontons, a few at a time, until golden brown, 60-90 seconds on each side. Drain on paper towels. Serve warm.
