Ingredients

• Mushroom Filling, recipe follows
• 16 wonton wrappers
• Salt
• 2 ounces olive oil
• 4 ounces mushrooms of your choice, sliced
• 1-ounce minced garlic
• 2 ounces Scotch whiskey
• 16 ounces chicken broth
• 2 ounces whole butter
• 4 ounces smoked salmon, cut into 1/2-inch by 1 1/2-inch pieces
• 2 teaspoons chopped fresh dill
• 4 tablespoons green onions, cut on the bias
• 2 teaspoons capers, drained

Directions

Mushroom Filling:

4 ounces whole butter

3 ounces shallots, peeled and minced

1 tablespoon minced garlic

2 ounces oyster mushrooms, minced

5 ounces portobello mushrooms, minced

8 ounces button mushrooms, minced

1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped fresh parsley leaves

3 ounces dry vermouth

2 ounces chicken demi-glace (or 4 ounces chicken broth, reduced by 1/2)

1 teaspoon porcini mushroom powder

2 tablespoons sliced green onions

2 ounces panko bread crumbs

3 tablespoons ricotta cheese

3 ounces your favorite cheese or any combination

Melt the butter in a heavy large saute pan over medium heat. Add the shallots and garlic and saute for 2 minutes, being careful not to burn the garlic. Add the mushrooms and leave alone to caramelize, not disturbing the mushrooms while they cook. (The more the mushrooms are stirred, the more moisture will be released.) When the mushrooms are well browned, add in the thyme and parsley. Deglaze with vermouth and cook until the liquid has evaporated. Add chicken demi-glace and reduce until dry. Toss in the porcini powder, green onions, and panko, and pull pan from the heat. Transfer to a sheet pan and let cool, uncovered. When cool, fold in the cheeses and refrigerate, covered, in a tight container until ready to use.