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Napa Mushroom Rolls with Muscat Sauce

5 star rating
 

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Submitted by: film_score

 

Mushrooms, figs, Napa cabbage and blue cheese in a crisp spring roll wrapper, served with a creamy Muscat and garlic dipping sauce.
 

Ingredients

  • 3 Tablespoons extra virgin olive oil
  • 1 pound brown mushrooms, diced
  • 3 Tablespoons dry white wine
  • 1/2 cup chopped walnuts, toasted
  • 3/4 cup dried figs, diced into very small pieces
  • 1 cup Napa cabbage, shredded
  • 6 ounces blue cheese, crumbled
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 1 egg
  • 8 egg roll wrappers
  • Dried figs, for garnish
  • Muscat Dipping Sauce:
  • 1 cup Muscat wine
  • 1 clove garlic, minced
  • 2 tsp shallot, minced
  • 1 cup plain yogurt
  • Salt and pepper

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Method

Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add mushrooms and saute for 4-5 minutes, stirring occasionally. Add white wine to skillet and cook until liquid has evaporated and remove from heat. Once mushrooms have cooled, add mushrooms, walnuts, figs, napa cabbage, blue cheese, and remaining tablespoon of olive oil to a medium mixing bowl. Season with salt and pepper and mix until well combined. Place enough vegetable oil in a large, deep skillet to come up to about 1 inch. Preheat oil to 375 degrees. Beat egg in a small mixing bowl to make an egg wash. To roll egg rolls, layout egg roll skins on a flat surface and brush with egg wash. Place one-eighth of filling at one edge of each skin, leaving a 1/4 inch border at top and sides. Roll up each egg roll, tucking in ends after the first roll. Brush seam with egg wash to seal. Fry egg rolls until golden brown, about 2 to 3 minutes. Remove from fryer and drain on paper towels. To serve, place Muscat Dipping Sauce in a small bowl, and place the bowl in the middle of a large serving platter. Fan out Napa Mushroom Rolls around bowl. Garnish platter with figs. Muscat Dipping Sauce Place Muscat wine, garlic, and shallot in small saucepan over medium-high heat. Reduce by half and transfer mixture to a small mixing bowl. Once mixture has cooled to room temperature, add yogurt and stir until well combined. Season to taste, with salt and pepper.

 

Notes:

 

Number of Servings: 8

 

Submitted by: film_score ()

 

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