Wonton “Pizzas” with Asian-Style Mushrooms

Today’s holiday-inspired post comes to us from Mardi of Eat. Live. Travel. Write.

For my last Mushroom Channel contribution, I wanted to give a nod to the season. Yes, the season of joy and giving. And sometimes, the season of stress – shopping, entertaining, parties a go-go and constant cooking and baking.  Whilst I am the first one to challenge myself and take on too much, it’s not always good to be stressed out in the kitchen.  These appetizers are bite-sized yet really pack a flavour punch.  I love the Asian-inspired flavours that make a nice change from the sometimes-heavy holiday fare, and I think they would go well with a glass of champagne on Christmas Eve.

Wonton “Pizzas” with Asian-Style Mushrooms

Yield: About 20 hors d’oeuvres


  • 20 wonton wrappers, cut into rounds (use a cookie cutter) and shallow fried until crispy (these can be made in advance and kept in an airtight container)
  • 4-6 tablespoons mushroom (or vegetable) stock
  • 2 tablespoons fresh ginger, minced
  • 3 medium cloves garlic, minced
  • 1 cup fresh shitake mushrooms, diced
  • 1 cup brown mushrooms, diced
  • 1 cup scallions, sliced finely
  • 2 tablespoons Ponzu
  • Juice and zest of one lime
  • Fresh cilantro, to garnish


Simmer the stock and add the ginger, garlic, mushrooms and scallions.

Season with the ponzu and lime juice, and reduce over a low heat until sauce has just about evaporated.

Add the lime zest and stir to incorporate.

Spoon a teaspoonful of the mushroom mixture onto the fried wonton wrappers and garnish with fresh cilantro.

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One Comment to “Wonton “Pizzas” with Asian-Style Mushrooms”

  1. Andrea says:

    Yum! This recipe sounds great(and I’m hungry right now)!
    I love mushrooms and this would be a really healthy appetizer too.